From the Expert

Strawberry and Roasted Bell Pepper Soup

  • 2 cups
  • 1 no. small
  • 1/8th tsp
  • 1/2 tsp
  • 1/4th tsp
  • A pinch
  • 2 nos.
  • ½ tsp
  • 1/4th tsp
Method of Preparation
  • 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 aluminium 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.
  • Chef Tips:
  • You may add a little organic honey.
  • You may roast the bell pepper on a gas stove instead of the oven to save time.
  • 15 minutes
  • 1 hour (Cooking Time: 15 - 20 minutes; Roasting Time: 15 minutes; Chilling Time: 20 minutes)
  • 2
  • Not Rated Yet
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