Creamy Pepper and Tomato Soup
A deliciously warm and pleasing soup with the creaminess of our Natural FRUGURT Dahi.
INGREDIENTS
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5 ripe tomatoes, halved
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2 red bell peppers, deseeded and quartered
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1 red onion, quartered
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2 garlic clove
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2 tbsp extra-virgin olive oil
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1 tbsp tomato puree
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½ tsp paprika
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300ml vegetable stock
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1 cup FRUGURT Dahi (200g)
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1-2tbsp fresh parsley
METHOD
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Preheat the oven to 200C/400F/gas mark 6.
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Put the tomatoes, red peppers, onion and garlic in a baking dish. Drizzle over the olive oil and mix well. Bake in the oven for 25-30 minutes until softened and lightly charred.
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Place the vegetable stock and vegetables in a food processor or blender with the tomato puree, paprika and Dahi. Process until smooth.
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Place the soup back into the pan and heat through gently. Ladle into bowls and sprinkle over some chopped parsley and a drizzle of olive oil.
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Serve straight away. The soup will keep in the fridge for 1-2 days though.