Roasted Red Pepper & Tomato Soup/ Közlenmiş Kırmızı Biberli ve Domatesli Çorba |

Roasted red pepper & tomato soup/közlenmiş kırmızı biberli ve domatesli çorba

It’s not really soup weather yet but these ingredients are so seasonal, so easily available to us here in Turkey right now, I think you simply must try this truly delectable soup.

Not only the vibrant red but the wonderful aroma of those red peppers and tomatoes roasting away in the oven lend a spring to your step – and a corresponding spring in the appetites of your nearest and dearest! I wish you were in my kitchen right now!

We love soups and I truly believe that everybody should have at least a couple up their sleeves. They are so easy to make not to mention economical in the extreme plus when you buy the ingredients from the pazar, it’s surely a win-win situation.

The combination of tomatoes and red peppers is nothing new. The addition of bulgur makes it a trifle different but it certainly isn’t a must. You can use either tomato paste or red pepper paste which we find here in Turkey. Right now, I have a fabulous sweet red pepper one in my fridge which I bought at the Selami Çeşme Market last week. It is so good, I could eat it with a spoon! Not only could but do! The recipe is inspired by one by Nursen Doğan but I have made it my own.

Roasted Red Pepper & Tomato Soup/Közlenmiş Kırmızı Biberli ve Domatesli Çorba

Serves 4

Ingredients

4 big ripe tomatoes, halved through the middle

2 red peppers, cut in half lengthways, stalk and seeds removed

1 tbsp good quality tomato or red pepper paste /domates veya biber salça

2 tbsp fine grain bulgur/köftelik bulgur

4 cups stock or water

1 heaped tbsp cornstarch/nişaşta

1 tbsp sugar OR 2 sugar lumps

salt and pepper to taste

cream or yogurt to garnish

Method

Pre-heat the grill of your oven.
Line a baking tray with greaseproof paper and place the halved tomatoes cut side up and the red peppers. Don’t place the tray too near the grill. Grill until the peppers start to blacken and the skin of the tomatoes starts to split. Remove from the oven and leave to cool.
When cool, peel both the tomatoes and the red peppers and roughly chop. Place in a saucepan along with the tomato or red pepper paste, the cornstarch, sugar, salt and pepper.
Using a hand blender, mix to a purée consistency. Add the stock or water and gently bring to a boil. Add the bulgur at that point and cook for about 10 minutes, stirring all along.
As with most soups, the taste develops and the soup thickens if it sits for a while.
To serve, a swirl of cream or plain yogurt makes an attractive garnish.