Tomato soup with roasted peppers
Ingredients
2 heads (100 g) onion
4 tbsp (40 ml) vegetable oil
5-6 (300 g) red tomatoes
4-5 (250 g) peppers
2 eggs
salt
Photo
Method
Chop the onion finely and stew in fat with tomatoes, grated in large pieces grater. Pour hot salted water and boil. Add peppers, pre-baked, cleaned of seeds and skins and cut into pieces. Then the soup boil for another 15-20 minutes. Thicken with beaten eggs and is served - cool winter and summer almost cold.
Difficulty
Difficult
Tested
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Author
vg
Sunday, December 1, 2002 - 00:00