Red Pepper Soup with Lime
|Red peppers||4 , seeded and chopped|
|Onion||1 Large, chopped|
|Olive oil||5 Milliliter (1 Teaspoon)|
|Garlic||1 Clove (5 gm), crushed|
|Red chili||1 Small, sliced|
|Tomato puree||45 Milliliter (3 Tablespoon)|
|Chicken stock||1 1⁄2 Pint (900 Milliliter, 3 3/4 Cup)|
|Lime||1 , finely grated for rind and juice extracted|
|Black pepper||To Taste|
|Shredded lime peel||1⁄2 Teaspoon (Shreds Of Lime Rind For Garnish)|
1. Cook the onion and peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until softened.
2. Stir in the garlic, then add the chilli with the tomato puree. Stir in half the stock, then bring to the boil. Cover the pan and simmer for 10 minutes.
3. Cool slightly, then puree in a food processor or blender. Return to the pan, then add the remaining stock, the. lime rind and juice, and seasoning.
4. Bring the soup back to the boil, then serve at once with a few strips of lime rind, scattered into each bowl.