| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Schwartz, Schwartz2 |
4 |
servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
|
Yellow peppers |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Schwartz Piri Piri Seasoning; up to 2 |
| 1 |
|
Onion; chopped |
| 1 |
|
400 gram tin chopped tomatoes; (14oz) |
| 1 |
tb |
Tomato pur.e |
| 1 |
ts |
Sugar |
| 450 |
ml |
Chicken stock; ( 3/4 pint) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Pre-heat the oven to 220o C, 425oF, Gas Mark 7.
Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs
oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the
oven for 20 minutes.
Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the
onion until softened. Add the remaining ingredients. Reserve 2 pieces of
each of the red and yellow peppers, roughly chop the remainder and add to
the pan. Bring to the boil and simmer for 5 minutes. Season to taste.
Pur.e in a food processor or liquidiser until smooth. Chop the reserved
peppers and sprinkle on top of the soup to serve.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”