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Roasted Pepper and Tomato Soup (P, KLP, TNT)
Source: "Mediterranean Cookshelf," by Anne White
Serves: 6 to 8

1 kg (2.2 lb.) plum tomatoes, halved
2 large peppers, cored deseeded and halved
1 Spanish onion, quartered
3 sprigs fresh dill, tied together plus a little extra to garnish
1 thin piece of orange rind
Juice of one orange
600ml (1 pint) vegetable stock
Salt and pepper
1 to 1-1/2 tbsp. red wine vinegar

Place the tomatoes and peppers on a baking sheet, with a drop of olive oil, cut side up to catch the juices. Add the onion quarters.

Place in a preheated oven at 230°C (450°F) and roast for 20 to 30 minutes, or until the vegetables just start to char on the edges.

As the vegetables become charred, transfer them to a large flameproof casserole or stockpot.

Add the dill, orange rind and juice, stock and salt and pepper to taste. Bring to the boil.

Lower the heat, partially cover and simmer for 25 minutes. Remove the bundle of dill and transfer the rest of the ingredients to a food mill. This part is vital, as it removes the seeds and skin or tomatoes and thus makes the soup very creamy.

Return the soup to the rinsed stockpot and reheat. At this stage adjust the seasoning with salt and pepper if necessary, and if too thick add more water.

Add the red wine vinegar if desired. I do not think this is vital to the taste of the soup and omitted it. Once the soup is simmering gently, ladle into bowls and garnish with extra finely chopped fresh dill.

Poster's Notes:
I tested this recipe for my cooking column and it was so delicious that I thought you might enjoy it.

Freezing the soup:
I have a batch in the freezer at present as tomatoes were so cheap last week that I could not resist. There is no problem with reheating and adding the fresh dill later.

Archivist's note:
You might need to adjust both vinegar, and also add some sugar when doing this recipe as tomatoes differ in sugar content from country to country. Israeli tomatoes are quite sour, compared to American tomatoes.

Posted by Ruth Saddick

Nutritional Info Per Serving: N/A