Cold baked sweet cream soup pepper - Detailed recipes with photos.

Cold baked sweet pepper soup puree – a detailed recipe cooking. Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Soup:
- 1.2 Avocado and chili salsa:
2 Recipe preparation:

Ingredients for the recipe:

Soup:

6 baked, peeled and seeds and diced red bell peppers
2.5 tbsp. saturated chicken stock or vegetable stock and more a little if necessary
1 tbsp. l vegetable oil
1 chopped small onion
3 cloves garlic
2 tsp ground cumin
1 tbsp. Marsala fortified table red wine
1 tbsp. l chopped fresh cilantro leaves
Salt and ground black pepper

Avocado and chili salsa:

1/2 head chopped onion
2 minced cloves of garlic
2 baked, peeled and seeds and chopped peppers chili anaheim
1 baked and powdered dried chili peppers ancho
2 small avocado cubes
2 sliced plum tomatoes
2 lime juice
Salt and ground black pepper
1/2 tbsp. sour cream
Cilantro twigs for decoration

Recipes with similar ingredients: sweet pepper, chili pepper, pepper anchovy, onions, garlic, plum-shaped tomatoes, Avocado, lime juice, red wine, salsa sauce, sour cream, cilantro

Recipe preparation:

For cooking soup in a large saucepan over high heat heat oil. Put onion and garlic and sauté for about 2 minutes Add cumin and fry for another 2 minutes. Pour in the wine Marsala and boil until there is about 1/2 tbsp., About 4 min Add pepper and broth, reduce heat to medium and cook at low boil for about 20 minutes Add cilantro, salt and pepper to taste.
Gently mash the soup in a blender. Put it in a big bowl, cover and refrigerate well in a refrigerator, about 2 hours. (If the soup is too thick after cooling, dilute it with a little broth.) Meanwhile make salsa. In a bowl, mix onions, garlic, chili peppers, tomatoes and avocados. Mix well. Add lime juice, alright mix, salt and pepper to taste. Cover and place in refrigerator before serving. To serve, pour the soup into deep plates and garnish with salsa, cream fresh and cilantro sprigs.