mexican red pepper & tomato soup
yield: 4 servings 
 
4 tsp  olive oil
2   onions, sliced
2   red peppers, de-seeded and chopped
2   garlic cloves, crushed
1 Tbsp  mild chilli powder
1/2 tsp  ground cinnamon
14 oz.  (420 g) canned chopped tomatoes
2 Tbsp  tomato puree
1-1/2 pint  (900 ml) vegetable stock
4 oz.  (1 20 g) cooked macaroni or
  other small pasta shapes
  salt
  fresh chopped coriander or
  oregano, to garnish
 
heat the oil in a large saucepan. add the onions, 
red peppers and garlic and cook gently for about 5 
minutes until softened. stir in the chilli powder and 
cinnamon and cook for 1 minute more. add the 
chopped tomatoes, puree and stock. bring to a boil and 
then reduce the heat, cover and simmer for 20 minutes. 
blend the soup in a liquidiser or food processor 
until smooth. return to the saucepan, add the cooked 
pasta and reheat the soup gently. season with salt to 
taste. serve the soup in warm bowls, garnished with 
chopped coriander or oregano. 
 
 
 
(ID: 77787) Mirror: rec.food.recipes: Mon, Nov 24, 2003


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