|Grilled Red Pepper Soup with Goat Cheese Cream
2 red peppers
1 celery stick
400 ml/ 1,7 cup tomato sauce or the equivalent of canned (high quality) tomatoes
fresh soft goat's cheese
extra-virgin olive oil
Grill the peppers until the skin has blackened, take it off and chop them.
Chop celery and onion and fry gently in olive oil.
After 3-4 minutes, add the pepper and a good pinch or two of oregano and go on cooking for another 3-4 minutes.
Add tomato sauce and salt and leave to simmer for about 10-12 minutes.
Now you add water, enough to make it about 1 liter/4,2 cups in total, and blend it until it is smooth. If needed, pass the soup through a not too finely meshed sieve.
If you want to serve the soup hot, heat it up quickly before serving, if not let it cool down. I prefer it it cold.
Before serving, mix fresh goat's cheese with fresh cream until you have a smooth cream and serve with a generous dollop of it in the middle of the plate. - 4 servings