RECIPES
Basia
Huh, what a weekend. It was very intense, but also very enjoyable. The food was delicious, the weather was beautiful and perfect for walks, and the contents of my closets got swapped out and made ready for cooler days. I'm ready to start another week.
The soup I want to recommend to you today reminds me of a sunny autumn day like the one we had today. I came across it in the German magazine "Lust auf Genuss" and tried the recipe right away.
Bell Pepper Soup with Avocado Salsa
With my changes, though, it turned into a completely new recipe. I added a young yellow zucchini and used red bell peppers instead of yellow. Another change was using tomato in the salsa instead of bell pepper. The result was a really tasty soup. Next time I'll use roasted peppers, because I'm very curious how that soup would taste.
Directions:
Cut the bell peppers in half, remove the seeds and cores, and cut into fairly large pieces. Peel and chop the shallots. Wash the zucchini and dice it as well.
Heat the olive oil in a pot and sauté the shallots and bell peppers for about 5 minutes, then pour in the broth and cook for 15 minutes over low heat.
Meanwhile, cut the avocado in half, remove the pit and peel it, then cut it into a small dice. Put it in a small bowl and sprinkle with the lemon juice so it doesn't darken. Score the tomato and pour boiling water over it. Cover for 1 minute, rinse with cold water and peel, then cut into a small dice. Peel the red onion and chop it finely as well. Mix all the salsa ingredients together and season to taste with salt and pepper.
Blend the soup. You can also strain it through a sieve to make it even more delicate. Add the cream and saffron and season to taste. Simmer for a little while longer, add 1/3 of the salsa to the soup and stir gently. Ladle into bowls and serve with the salsa.
Enjoy!
