Roasted red pepper soup for warm summer days
Dagmar's Kitchen
Dagmar's Kitchen
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Ingredienser

  • 5-6 large to medium red peppers
  • 1 cup strained tomatoes
  • 3/4 cup filtered water
  • 1/2 tsp celery salt
  • 1/4 tsp dried chili flakes (or fresh red chili)
  • 4 tbsp extra virgin olive oil
  • 1-2 tbsp apple cider vinegar (unpasteurized)
  • sea salt and freshly ground black pepper, to taste
  • toasted pepitas or sunflower seeds, herbs and olive oil to serve

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