Pepper Soup

Name: Pepper Soup
Yield: 5
Ingredients: 1 kg of peeled and seeded tomatoes; 3 tablespoons of olive oil; 1 chopped onion; 2 cloves of garlic; 500 g of green and red peppers, cut into pieces, seeds removed; 2 cups of water; to taste salt; Parmesan cheese, grated to taste

1
1 kg of peeled and seeded tomatoes
2
3 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic
5
500 g of green and red peppers, cut into pieces, seeds removed
6
2 cups of water
7
to taste salt
8
Parmesan cheese, grated to taste

Ingredients

1
1 kg of peeled and seeded tomatoes
2
3 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic
5
500 g of green and red peppers, cut into pieces, seeds removed
6
2 cups of water
7
to taste salt
8
Parmesan cheese, grated to taste

Directions

1
Strain the tomato seeds through a fine-mesh sieve to extract the juice. Reserve
2
Fry the onion and garlic in olive oil for 5 minutes
3
Add the tomatoes and peppers
4
Simmer for 10 minutes with the lid on, stirring occasionally
5
Add the water and tomato seed juice
6
Cook for another 10 minutes with the lid on
7
Blend in a blender and season to taste with salt
8
Serve hot, topped with Parmesan cheese and toasted breadcrumbs, if desired