How to Make Roasted Red Pepper and Tomato Soup

Red peppers and tomatoes contain lycopene, heating needs to reach their full nutritional benefits. These two recipes for the lycopene to be released, so you can get all the benefits. It has been shown that lycopene is also found in watermelons, men can help reduce the risk of prostate cancer and also help with erectile dysfunction. As for women, may help during menopause and may reduce the risk of breast and ovarian cancer.

In the second recipe I give here, a bulb of fennel can be added, and instead I used basil, rosemary and oregano to give it more body. You can make this warm winter soup with homemade chicken or vegetable broth or plain water, but try not to use a stock cube as I think these give an idea of ​​synthetic food, and have a high content of Sodium (salt) can damage your health instead of giving a boost.

First here is the recipe for a summer cold soup.

Chilled roasted red pepper and tomato soup

Ingredients

1 large red pepper, cut along the top seeds and veins

1 pound tomatoes

1 large red onion cut in quarters

4 cloves garlic, peeled

olive oil to drizzle

4 fl.oz water

Cut 1 inch piece ginger root peeled in five or six thin slices

1 tablespoon fresh cilantro leaves, shredded

1 tablespoon fresh basil leaves, shredded

½ pint of natural yoghurt

1 liter of tomato juice or puree

freshly ground black pepper

chopped fresh chives for garnish

Method

Preheat oven to 220 ° C / 430 ° F / Gas Mark 7.

Place pepper halves, skin side up with tomatoes, onion and garlic cloves in a baking tray and drizzle with olive oil. Cook for 45 minutes until the tomatoes have a blackened patches on the skin. Remember to turn vegetables regularly in order to roast evenly.

Allow the tomatoes and peppers to cool so you can handle. This makes them easier to peel if you put them in a bowl and cover this with film, to steam for 10 minutes.

Peel the tomatoes and pepper, and put the tomato juice and peeled tomatoes and peppers in a blender with water and pieces of ginger root, and quickly zap.

Add the onion quarters, garlic, cilantro, basil, tomato juice or puree, plus the yogurt to the blender and blend until smooth.

Add freshly ground pepper and mix again.

Cool for 30 minutes and serve garnished with chives and a swirl of yogurt.

Warm Roasted Red Pepper and Tomato Soup

Ingredients

As above, but not so much yogurt all you need to decorate.

1 fennel bulb into quarters

rosemary and oregano instead of cilantro and basil

chicken or vegetable broth instead of puree. (No water required)










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