I found this
experimental summer soup recipe on the web pages of a Finnish newspaper. The combination of peppers, shallots and strawberries does
sound a bit strange, but it also made me curious of what it would
taste like. Of course we are all familiar with gazpacho, the classic
of cold vegetable soups, and the principle of making this soup
reminds me of gazpacho, but combines other, more exciting summer
flavours. I must say that the taste of this soup is very interesting
(as was my first reaction), but it's not too bad at all. This dish
was a nice refreshment and a sufficiently filling meal on a hot day.
I changed a couple
of things from the original, and here is my version of the recipe.
Ingredients
3 large red bell
peppers
1 shallot
2 tomatoes
400 g strawberries
2 garlic cloves
½ tbsp rosemary
1 tsp salt
½ tsp ground
black pepper
Method
Chop the fresh
peppers, tomatoes, shallot and garlic roughly. Purée all
ingredients, apart from the ground black pepper (that should be
ground on the top of the soup before serving). Add a little water, if
the soup seems to be too thick.
Let the soup rest
one hour in the fridge before the serving. Then serve cool in glasses
with ground black pepper on the top.
Enjoy!
Your VegHog
