Ingredients
Units
Scale
1 medium onion, thinly sliced
4 large red bell peppers
3 tbsp olive oil
1 pinch chilli flakes
2 cloves garlic, thinly sliced
15gm basil leaves, finely shredded
Salt to taste
1 tsp caster sugar
Grated zest of 1 lemon
50gm sour cream
5gm basil leaves, coarsely chopped
400ml water/vegetable stock
Instructions
- Place the bell peppers in a bowl and coat evenly with oil. One by one, char the bell peppers over an open flame till they are fully blackened. Place the charred bell peppers back in the bowl and cover tightly while warm.
- Meanwhile, heat a heavy bottomed pot on medium and sauté the onion in the olive oil till translucent. Add in the sliced garlic and sauté till fragrant. Add the chilli flakes and cook for 30 seconds. Take off the heat and set aside.
- Remove the charred skin from the peppers and lightly rinse under running water to remove and charred bits. Deseed the peppers and roughly chop up the roasted peppers.
- Place the pan with the onions back on the heat and add the chopped peppers and add the water/stock to cover. Add a pinch of salt to season. Cover the pan and let it simmer for 10 minutes.
- Blend the mixture using an immersion blender till completely smooth while still warm and stir in the basil leaves and lemon zest. Adjust the salt and sugar to taste and take the pan off the heat, keeping it covered for five minutes.
- Strain out the soup through a single strainer and let chill.
- To serve, pour the soup into bowls and top with chopped basil and a dollop of sour cream.
