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ROAST BELL PEPPER SOUP WITH ALMONDS

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

  • 250g Red bell peppers
  • 450g Tomatoes
  • 200g Red onion
  • 1 Piece Garlic
  • 30g Olive oil
  • 350g Chopped tomatoes
  • 40g Almonds (sliced raw)
  • 100g Yogurt
  • 4g Salt
  • 1g Pepper
  • 10g White wine vinegar
  • Pinch dry chili flakes

Instructions

  • Wash and peel/core the peppers, onions and tomatoes
  • Cut the peppers, onions and tomatoes into pieces of equal size that they can be cooked together
  • Place the vegetables on a tray and drizzle with the olive oil
  • Smash the garlic and add to the tray
  • Season and place the tray in a pre-heated oven at 220c
  • Cook until the edges of the vegetables begin to char
  • Once this happens remove from the heat and place in a bowl
  • Cover the bowl with cling film and leave to cool naturally
  • Once cool add to the bowl the remaining ingredients
  • Blend using a food processor or immersion blender
  • Season to taste 
  • Reserve in the fridge till needed