Soup with roasted peppers
Ingredients
Features
Description
Preheat oven to 200 °. Place on a baking tray smeared with olive oil peppers and tomatoes. Bake for about 30 minutes — until vegetables are slightly darkened and covered with blisters. Then remove, let cool and remove from the skin and seeds of peppers. Spread the vegetables in a blender until smooth condition and pour into the pan with the broth, seasoned with chili and cumin. On medium heat, bring the soup to a boil, reduce heat and simmer 10 minutes on low heat. Salt and pepper. Ready pour the soup into warmed bowls and post it to the fried corn tortillas.
On request: Mix yogurt in a gravy boat and serve with mint sauce to the soup.
Translated by site: wday.ru
