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Author Notes: Adapted from foodnetwork.com wit little twists from me. in my blog. —nesrine
- 3 bell peppers
- 3 plum tomatoes
- 1 onion
- 2 cloves of garlic,chopped
- 3 cups chicken broth
- 3 tablespoons olive oil
- 1 teaspoon Paprike
- 1 teaspoon Cumin seeds(ground)
- 2 teaspoons lemon juice
- salt and pepper
- put your pepper halves upside down on a baking pan and broil until the skin is black and blistered,8 minutes,let it cool and then peel, put it a side
- put a pan over medium heat ,add your chopped onion and 3 Tbs of olive oil,till translucent.
- add your garlic,stir a bit. Add the tomatoes (peeled and chopped) and pepper ,paprika and chicken broth,stir over medium heat for 2 minutes
- In a food processor..purée the soup in small batches until smooth. Return purée to the pan and stir in broth and lemon juice. Stir over medium heat until hot
- season with salt and pepper If you want,you can add some créme fraiche
- This recipe was entered in the contest for Your Best Red Pepper Recipe