Slide background

Roasted Red Capsicum Soup with Gremolata Recipe

INGREDIENTS

  • 1 kg red capsicums (red pepper), halved, deseeded
  • olive oil
  • 3 cups liquid Vegetable stock
  • Salt & freshly ground pepper
  • crusty baguette, cut into 2cm thick slices

GREMOLATA

  • 1 garlic clove, very finely chopped
  • Handful chopped fresh parsley
  • 1 lemon, rind finely grated
  • Drizzle of olive oil

METHOD

  • Step 1

Preheat oven to 200°C. Brush the red peppers lightly with oil. Place skin side up in large greased baking dish. Roast for 1 hour 20 minutes or until the skin blackens. Place in a plastic bag. Set aside to cool and reserve any pan juices. Peel the skin and discard. Roughly chop the flesh.

  • Step 2

Place the capsicum, stock and pan juices in a food processor and process until smooth. Season with salt and pepper. Transfer to a saucepan and stir over a medium heat until warmed through.

  • Step 3

Meanwhile, drizzle both sides of the bread with oil. Place in a single layer on a baking tray and bake for 8 minutes or until golden.

  • Step 4

For the gremolata, combine the gremolata ingredients in a small bowl.

  • Step 5

Serve topped with a slice of bread and the gremolata.

Slide background
Slide background