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From the Expert
Strawberry and Roasted Bell Pepper Soup
With 20 years of experience in the world of culinary, Chef Reetu believes that food is like oxygen for us. Food for her is God. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with utmost love and positivity touches the heart of a person relishing it.
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
As her profession demands cooking and tasting Non-Vegetarian foods & in spite of her being a pure vegetarian, she performs all her duties religiously, more so because she understands the cause behind it is holy and noble.
Chef Reetu is presently working as a Program Head – Culinary Arts – Queen Margaret University, Edinburgh at the ITM Institute of Hotel Management at Nerul, Navi Mumbai.
In the past, she has also contributed as an Associate Professor at D. Y. Patil University, School of Hospitality and Tourism Studies, Navi Mumbai. At the D.Y.Patil University and Stadium, she had been into the menu planning and has prepared the most delectable and exotic cuisines for the Former Hon. President Of India Her Excellency Smt. Pratibha Tai Patil, “The God of Cricket” Mr. Sachin Ramesh Tendulkar, “The Great Wall of Indian Cricket” Mr. Rahul Dravid and various other dignitaries and eminent personalities. She also has her own website where she shares her recipes and cooking tips!
Ingredients
- 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
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