I apologise for such a long time between recipes, but to be honest, lately I have had little to no desire to post, but rather have been reveling in university holidays. But now it is time for a new recipe, which can be eaten not only on a beautiful wintry night, but also in summer (just chill it first).
I am also excited to post in the near future some recipes from a beautiful German cookbook I bought in Bavaria around Christmas, so keep your eyes open for those in the next month. Many of the recipes are biscuits which I don't think I have posted here before, so that will be a nice addition to the blog I think.
You will need:
- 6 large red capsicums
- 4 -5 lemons
- Sour cream
- Vegetable stock
- Olive oil
Once the slices have cooled enough to pick them up quite easily without fear of third degree burns, peel off the skins (oh what fun Geoff and I had doing this!) and then place the skinless slices into whatever pot you intend to use to make the soup.
Once completed use a hand held bamix type mixer (If you do not have one, then place the slices into a blender) and mix until smooth. Juice your lovely lemons and add the juice to the soup (add the extra lemon if you prefer the soup to be a little more tangy, which is what I think this soup is all about really).
Add in 250 ml of vegetable stock and mix it all together and then leave to slowly heat on the stove whilst you make the delicious bits of crispy baconness.
Slice about 4 pieces of bacon into little squares and fry in a fry pan with some olive oil and a little salt (smoked bacon is ideal) until the pieces are nice and crispy.
To serve ladle the soup into bowls, add a generous dollop of sour cream and sprinkle some of the bacon over each serving and mostly importantly, enjoy!
Delicious!!!! And healthy! And being such a lovely red colour helps too I think.