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Author Notes: 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
- 1 tablespoon butter
- 1 teaspoon hot paprika, or 1/2 tsp., to taste
- pinch of ground white pepper
- 1/2 teaspoon pink or kosher salt, to taste
- 1 yellow onion, finely chopped
- 1/2 pound fire roasted red peppers
- 1/2 pound fresh heirloom tomatoes
- 2 cups fresh vegetable broth, made from peppers, tomatoes, carrots, onions, and fresh herbs (thyme, marjoram, parsley, and basil is what I used)
- 1 tablespoon fresh lime juice
- 1 fresh lime, wedges or slices
- creme fraiche, fage, or sour cream optional garnish
- 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.
- This recipe was entered in the contest for Your Best Red Pepper Recipe