Tomato and Capsicum Soup:
Serves 6:
Ingredients:
3 medium red capsicums, halved and deseeded
2 tbsp olive oil
1 medium onion, cut in half
1 clove garlic, peeled
3 tomatoes, peeled and deseeded
2 tbsp tomato paste
750g chicken stock
1 tsp dried marjoram leaves
100g sour cream (optional)
yoghurt and chopped chives (to garnish)
Preparation:
1. Place capsicums cut side down on greased oven tray, and spray with oil. Bake in moderate oven (180 degrees) for about 30 minutes or until skin blisters, and turns slightly black. (I place under hot grill in oven). Cover with cling wrap and cool slightly. Peel and chop in half into huge chunks.
2. Drop garlic first then onion for 7 seconds Speed 4 - 5 onto running blades through the MC hole. (Should look like it has been roughly hand chopped).
3. Add oil to TM bowl, saute onion and garlic for 3 minutes on 100 degrees on Speed 1.
4. Add capsicum and tomatoes and chop for 5 seconds on Speed 6.
5. Add stock, tomatoe paste, marjoram and cook for 15 minutes at 100 degrees on Speed 1.
6. Add cream if using, and blend 10 seconds by slowly going from Speed 1 - 8.
7. Garnish with yoghurt and chopped chives.
