GRILLED RED PEPPER AND OREGANO SOUP WITH GOAT’S CHEESE CREAM

Oregano

This is the time when the summer season is at its best, still warm and sunny, lots of ripe vegetables and juicy fruit and (hopefully) a lot of energy accumulated that make so many things seem easy and even fun to do. Not all things but a surprising amount of them I have to say, it makes me wish we had summer all year long but I know it would be boring and who needs that? As if there aren’t enough of boring things in life, I know there are although in my current frame of mind, I really can’t remember any! Don’t I sound horrible right now? Almost like one of those people who wake up with a song on their lips and a big I Love Life. So instead of drivelling on here and give you the completely wrong impression of myself, I will move on and give you a recipe instead.

Grilled vegetables are so good and so summery and as the summer officially ends the 21st or the 22nd of September here (I can never remember which), I am happy to present this grilled red pepper and oregano soup. It is full of flavour and smooth to the touch and the creamy, slightly acid goat’s cheese cream is a nice compliment.

Grilled Pepper and Oregano Soup With Goat's Cheese Cream

GRILLED RED PEPPER AND OREGANO SOUP WITH GOAT’S CHEESE CREAM
4 servings

2 red peppers
1 celery stick
1 onion
400 ml/ 1,7 cup tomato sauce or the equivalent of canned (high quality) tomatoes
dried oregano
water
fresh soft goat’s cheese
fresh cream
salt
extra-virgin olive oil

– Grill the peppers until the skin has blackened, take it off and chop them.
– Chop celery and onion and fry gently in olive oil.
– After 3-4 minutes, add the pepper and a good pinch or two of oregano and go on cooking for another 3-4 minutes.
– Add tomato sauce and salt and leave to simmer for about 10-12 minutes.
– Now you add water, enough to make it about 1 liter/4,2 cups in total, and blend it until it is smooth. If needed, pass the soup through a not too finely meshed sieve.
– If you want to serve the soup hot, heat it up quickly before serving, if not let it cool down. I prefer it it cold.
– Before serving, mix fresh goat’s cheese with fresh cream until you have a smooth cream and serve with a generous dollop of it in the middle of the plate.

Grilled Pepper and Oregano Soup With Goat's Cheese Cream

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