Vol. VIII No. 13 - Tuesday
March 31 - April 6, 2009



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by Saichon Paewsoongnern


DINING OUT & KHUN OCHA'S COOKBOOK
 
 

Tomato with Red Bell Pepper soup

This is a hearty tomato soup, and one that is best made from fresh ingredients! I am aware that bell peppers tend to be a little expensive currently, but the soup is worth it.

Cooking Method
Halve and seed the peppers and cut into chunks. Place in a roasting tin with the tomatoes, garlic (halve the cloves also) and olive oil. Sprinkle with rock salt. Place in a pre-heated oven on highest setting. Roast for around 15 minutes, stirring occasionally. Transfer to a food processor and blend while slowly adding the vegetable stock. Continue until the mixture is smooth. Now pour into a pan and heat gently, seasoning to taste.
In a frying pan, heat the oil and add the garlic. Cut the bread into small cubes and add to the frying pan, stirring until the bread croutons take on a golden colour. Remove croutons and drain.
Divide the soup into bowls and add the croutons and a sprinkle of ground black pepper.

Ingredients                                 Serves 4
Red bell peppers                                      2
Large tomatoes (quartered)                   1 kg
Garlic                                             2 cloves
Olive oil                                        4 tbspns
Vegetable stock                              300 ml
Freshly ground black pepper
Rock salt
For the croutons
Olive oil                                        2 tbspns
Garlic                                              1 clove
Bread slices (thick, no crust)                    4



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