Tag Archives: red peppers

Bell Pepper Soup

Hearty yet light !

Hearty yet light !

 

1 onion -sliced

¼ cup Olive Oil

Knob of Butter

3 cups Bell Peppers – orange yellow red- cut into small pieces

2-3 cups Chicken broth

pinch of sea salt

Pinch of White Pepper

 

In a large frying pan on medium heat.

Heat olive oil

Add Butter

Add Onions –cook for 10 minutes

Add Peppers- cook for 25 minutes or until melded together.

 

Add Chicken broth and cook for 10 minutes.

Cool completely if you are going to blend in a blender .

If you are going to use an emersion blender it is fine to do it when the soup is warm.

Blend.

Reheat.

Serve.

Optional- you can add a splash of heavy cream if you like creamed soups

but this is perfectly amazing without it.

 

Optional-Serve with crunchy bread and butter


Gazpacho

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch.

It’s the height of summer! All the freshest organic ingredients simply blended together make the most refreshing and delicious light snack or lunch. A great staple for those of you that like to eat low carb for the summers.

You can serve this as a main course or you can serve it as an appetizer in a small cordial glass.

The longer this recipe sits, the better so feel free to make it in the morning .

 

3-4 large Tomatoes-peeled and cut into chunks- juiced

2 Red Bell Peppers-seeded

1 small Cucumber- seeded peeled and cut into chunks

1/2 small Onion-peeled and roughly chopped

3 celery stalks w leaves rough chop

1 clove Garlic-peeled and minced

handful of Cilantro

handful of Parsley

Sea Salt

Pepper

2 teaspoons fresh chile or more- I like Hatch Green chile – optional *

Splash Sherry Vinegar

Splash of Olive Oil

lemon zest and squeeze of 1/2 lemon

Optional*- to make a thick Gazpacho, soak a chunk of Country White Bread. (squeezed of excess water)

 

Put all ingredients in blender  or food processor. Pulse until you get the consistency that you like. You may also use an emersion blender. I like mine smooth but if you like it chunky pulse or blend it less.

Add bread and pulse until blended if desired. If too thick add a little cold water until desired consistency.

Season to taste you may need a bit more salt , black pepper. Garnish with a swirl of olive oil.

Pour into bowls.

I dressed this one with a little homemade pesto, thinly sliced radish and some small cucumber chunks.

Enjoy!!

 


Warm Caprese Tower

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.

1 Shallot-sliced

1 Red Pepper-sliced

1 Yellow Pepper-sliced

1 Red Jalapeno pepper- grated

1 Bulb Fennel-sliced

1 thumb sized knob of Ginger-chopped

1 tablespoon Parsley

pinch of Sea Salt

a few turns of the grinder-Black pepper

1 ball Mozzerella-sliced thick

Cucumber slices

Toasted almonds-to sprinkle

Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.

Sprinkle with parsley, salt, and pepper. Mix .

Assemble:

Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.

Repeat.

Sprinkle with almonds and a drizzle of olive oil. Serve.