Sweet and Tangy….… Try this delectable soup with the amazing flavours of fresh strawberries and red bell pepper garnished with lightly toasted pepitas and sprinkled with freshly ground peppercorns.
Preparation Time: 15 minutes
Cooking time: 15 to 20 minutes.
Roasting Time: 15 minutes
Refrigeration / chilling time: 20 minutes
Ingredients and Quantity:
Strawberries, chopped- 02 cups
Bell pepper, Red- 01 no. small
Ground ginger- 1/8th tsp
Extra Virgin Olive oil- ½ tsp.
Mixed herbs, dried- 1/4th tsp.
Salt- a pinch
For the Garnish:
Strawberries, sliced- 02 nos.
Pumpkin seeds (Pepitas), lightly toasted- ½ tsp.
For the sprinkling:
Black peppercorn, freshly ground- 1/4th tsp.
Preheat the oven to 450 ◦F.
Apply a few drops of olive oil to the pepper.
Place the whole pepper on a baking sheet pan and place in the oven for 15 minutes, until the skin is completely wrinkled and the pepper is charred, turning it occasionally during the roasting process. Remove from the oven and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers cool down completely.
Remove the stem and cut them in quarters. Remove the peels and seeds. Discard the stems, peels, and seeds.
Puree the pepper till it is smooth. You may use a little water to puree it. Set aside.
Heat olive oil in a heavy bottomed non-stick pan. Add bay leaf.
Add ground ginger sauté for a ½ a minute add strawberries.
Cook for 3 to 4 minutes. Add the cinnamon stick.
Now add roasted bell pepper puree. Cook for 2 minutes.
Add a little water, simmer for another 5 minutes.
Remove from the flame.
Place all the ingredients in a blender.
Blend it till smooth. Pour in a pan and simmer for 2 to 3 minutes. Add salt and herbs. Mix well. Remove from the flame. Cool it down completely.
Refrigerate it for 20 minutes.
Serve chilled garnished with sliced strawberries and pumpkin seeds, sprinkled with freshly ground peppercorn.
You may serve this scrumptious soup at room temperature with the same garnishes.
- You may add a little organic honey.
- You may roast the bell pepper on a gas stove instead of the oven to save time.