Grilled Red Pepper Soup with Goat Cheese Cream Print Email

2 red peppers
1 celery stick
1 onion
400 ml/ 1,7 cup tomato sauce or the equivalent of canned (high quality) tomatoes
dried oregano
fresh soft goat's cheese
fresh cream
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