COOKING WITH ELO
First, I’d like to introduce myself : I’m Eloïse, 22, also studying Food Innovation Management and I recently started to work as a freelance recipe developer. I share my recipes on my Instagram account @cookingwithelo and create content for brands who need of recipes featuring their products.
Pssst.. have a look at Eloïse her Instagram here!
Cookingwithelo stands for gluten and dairy free recipes, as well as healthy meals and snack ideas! For these reasons, I feel totally in line with Anna and Marit’s mission here on About-Food-MA – easy, tasty & healthy recipes !
Cold pepper soup (not raw)
Today, I’m happy to share this cold pepper soup with you, which in my opinion is perfect for hot spring and summer days. I like to serve it as a refreshing starter before dinner or have it for lunch with a toast. An issue with conventional gazpacho recipes is the use of raw peppers, which can cause digestive problems for many people. By replacing them with cooked peppers, we can get around this problem and still enjoy this delicious soup. Note that you can also remove peel the peppers after baking to make them even more digestible.
Here are also some other ideas of dishes that you can prepare with the exact same ingredients and instructions: you can serve this soup hot (maybe with some coconut cream), use it as a sauce for your pasta or even as a veggie spread.
6 servings – 15min preperation time – 30min baking time
- 6 bell peppers (different colors)
- 4 tomatoes
- 2 small red onions (or 1 large onion)
- Olive oil
- Herbs of Provence (origano, basil, thyme, rosemary)
- Preheat the oven to 180°C and line a dish with parchment paper.
- Wash the bell peppers and the tomatoes.
- Cut the onions in half and remove the first layer.
- Place the vegetables in the dish and cover with olive oil, salt and herbs.
- Bake them for about 30 minutes or until the vegetables are golden-brown.
- Take them out of the oven and let cool for 15 minutes.
- With your hands, remove the stem from the peppers by simply pulling on it or by tearing them apart.
- Place the peppers, tomatoes and onions, and the rest of the olive oil in a large bowl and mix using a hand mixer. Add a little water if you want a more liquid consistency and some more spices if you would like.
- Serve this summer soup in bowls or glasses, after leaving it to rest for a few hours in the fridge. Enjoy!
- You can also serve this soup hot or use it as a sauce for your pasta, provided you do not add some extra water before mixing.
- You can also use other spices to vary the tastes.
Anna & Marit