Spanish Tomato & Bell Pepper Soup
Halve the peppers, then clean, wash and dice them. Peel the onions and garlic; dice the onions and crush the garlic. Sauté the onions, garlic and peppers in hot oil. Add the tomatoes, one litre of water and soy sauce, bring to the boil and simmer for approx. 20 minutes. Puree the soup, season with pepper, transfer to bowls and serve with a dash of crème fraîche as a garnish. Potted jalapeno peppers, cut into rings, also make a decorative garnish topping.
Preparation time: 40 mins
Per portion: 686 kJ / 164 kcal
Ingredients for 4 portions:
- > 2 red peppers
- > 2 onions
- > 1 cloves of garlic
- > 2 tbsp. olive oil
- > 400 g diced, tinned tomatoes
- > 10-12 tbsp. Kikkoman soy sauce
- > freshly ground pepper
- > 4 tbsp. crème fraîche
- > 1 jalapeno pepper
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