Roasted Red Pepper Tomato Soup Shooter Recipe

About this recipe

A warm and vibrant Indian-inspired soup shooter crafted with roasted red bell peppers and aromatic spices. This soup is perfect for family gatherings and brings a garden-fresh flavor to the table while being budget-friendly. The absence of es is replaced with the smoky sweetness of roasted bell peppers, complemented by the creaminess of coconut milk and a hint of Indian spices. Ideal as a comforting appetizer or a light evening treat, it’s a delightful dish that everyone will enjoy.

Ingredients

• 100 g Coriander Leaves
• 1 kg Bell Peppers
• 2 pcs Zucchini
• 200Ml Kara Coconut Milk Classic (200ml)
• medium Chilli Green Long
• 1 Kg Tomato (1 Kg)
• - Coriander Powder
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Preheat your oven to 200°C. Place the red bell peppers on a baking tray and roast for 20-25 minutes until the skin is charred, turning them occasionally for even roasting.
2. 2. Once roasted, transfer the bell peppers to a bowl, cover, and let them cool for 10 minutes. Peel off the charred skin, remove seeds, and roughly chop the peppers.
3. 3. Heat vegetable oil in a pot over medium heat. Add cumin seeds and let them splutter. Stir in asafoetida, green chili, and zucchini. Sauté for 5-7 minutes until the zucchini softens.
4. 4. Add the roasted bell peppers, turmeric powder, coriander powder, and salt. Cook for another 5 minutes to combine the flavors.
5. 5. Pour in the coconut milk and simmer the mixture for 5-7 minutes. Remove the pot from heat and let the soup cool slightly.
6. 6. Using a blender, puree the soup until smooth. Adjust the consistency with a little water if needed and reheat gently over low heat.
7. 7. Stir in the fresh lemon juice, taste, and adjust seasoning if necessary. Serve the soup warm in small shooter glasses garnished with fresh coriander leaves.