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Red Pepper Soup

Take 2 1/2 lb (about 5) red peppers and remove the stems, seeds
and ribs. Put them in a Ziploc bag which is partly open, or in a
large glass container. (In the absence of a microwave you could
steam grill, or roast them.)

Cover tightly and Microwave for 15 minutes. The peppers should be
soft. Either pass the peppers through a food mill with the medium
blade(my first choice) or puree in a food processor or blender.
The food mill removes the skin, the other options chop the skin
and will give a different texture. This makes 2 1/2 to 3 cups,
freezes well, and is very useful to make a soup or sauce.


Red pepper soup

Puree from 2 1/2 lb peppers
1/2 cup yoghurt or sour cream
2 1/2 cup water or chicken stock

Whisk everything together. Serve cold. Serves 4.


Variations:

Add 2 sections of chopped preserved lemon.

Puree or finely dice 5 or 6 black olives.

Add minced garlic.

Use the puree as a sauce for fish, chicken or pasta, mixed with
one of the above.

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