I have usually appreciated the sweetness of red peppers. Growing up with a Hungarian grandmother I learned to love red peppers. Recently I have had conferences in Budapest and Cairo. In Budapest I brought home quite a wonderful collection of paprika which I have been using in my recipes this week. But I also did get some hot paprika, which reminded me of Cairo where I did enjoy hot tomato soup with lime. Finding an Egyptian tomato soup online which was inspired by the same experience (http://worththewhisk.com/2009/06/17/egyptian-tomato-soup/) I am adapting it to feature my fire roasted peppers instead of pimentos. Unlike my more cumbersome written recipes this one is much easier thanks to the recipe from which I am adapting. —Sagegreen
hot paprika, or 1/2 tsp., to taste
pinch of ground white pepper
pink or kosher salt, to taste
yellow onion, finely chopped
fire roasted red peppers
fresh heirloom tomatoes
fresh vegetable broth, made from peppers, tomatoes, carrots, onions, and fresh herbs (thyme, marjoram, parsley, and basil is what I used)
fresh lime juice
fresh lime, wedges or slices
creme fraiche, fage, or sour cream optional garnish
In This Recipe
In a large stock pan melt the butter. Add the paprika, salt and pepper, stirring. Add the chopped onion. Cook until the onion turns translucent.
Reserving one roasted pepper to slice for garnish, add the remaining roasted peppers and tomatoes. Cook 10-15 minutes.
Add the broth and cook another 10 minutes. Let cool down a bit. Remove the skins of the tomatoes that have separated.
Puree the slightly cooled mix using an immersion blender or transfer to process. Then add the lime juice.
Reheat or cool to serve: Serve this warm or cool. Garnish with fresh lime and roasted red pepper slices. You can add creme fraiche, sour cream or fage as a garnish as well.