Title: Roasted Pepper Soup
Categories: Schwartz, Schwartz2
Yield: 4 servings

2 Red peppers
2 Yellow peppers
2 tb Olive oil
1 tb Lemon juice
1 ts Schwartz Piri Piri
-Seasoning; up to 2
1 Onion; chopped
1 400 gram tin chopped
-tomatoes; (14oz)
1 tb Tomato pur‚e
1 ts Sugar
450 ml Chicken stock; ( 3/4 pint)
Salt and pepper to taste

Pre-heat the oven to 220o C, 425oF, Gas Mark 7.

Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbs
oil and lemon juice and sprinkle over the Piri Piri Seasoning. Roast in the
oven for 20 minutes.

Meanwhile, heat the remaining 1 tbs oil in a large saucepan and fry the
onion until softened. Add the remaining ingredients. Reserve 2 pieces of
each of the red and yellow peppers, roughly chop the remainder and add to
the pan. Bring to the boil and simmer for 5 minutes. Season to taste.

Pur‚e in a food processor or liquidiser until smooth. Chop the reserved
peppers and sprinkle on top of the soup to serve.

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Converted by MM_Buster v2.0l.