Home » Latest News » Roasted Red Capsicum Soup with Gremolata Recipe
Posted on: June 22, 2018, in Latest News, Umngazi Recipes
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.
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.
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.
For the gremolata, combine the gremolata ingredients in a small bowl.
Serve topped with a slice of bread and the gremolata.
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