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Creamy tomato and pepper soup

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Creamy tomato and pepper soup

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View in original language

(Português)

Tempo de preparo

50 min(s)

Porções

4 servings

Ingredients

  • Italian tomato | 6 unit(s)
  • Red Pepper | 1 unit(s)
  • Onion | 2 unit(s)
  • Raw cashews | 0.5 cup

Recipe

  1. Cut the onion into medium cubes. Soak the chestnuts in 1 cup of water and leave for at least 30 minutes. Remove the seeds from both the tomatoes and the pepper (also remove the white part of the pepper) and also cut into medium cubes (in the second photo you can get an idea of the ideal size). Place on a baking sheet and season with 2 tablespoons of olive oil, salt, black pepper and seasonings to taste (I added a pinch of coriander powder and a pinch of smoked paprika). Bake in the oven (230°) for 40 minutes.
  2. Drain the chestnuts and place in a blender with 1 cup of water. Also put all the contents of the roast and beat well until you form a homogeneous cream.
  3. Place the soup in a large pot and let it simmer for 5 minutes. Taste and adjust seasoning if necessary.
  4. For the croutons: cut 6 slices of bread into cubes and place on a baking sheet. Season with oil and salt and mix well. Bake in the oven (200°) for 10 minutes (until crispy like a toast).
  5. Tip: you can replace the cashews with half a box of cream.

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