TOMATO, CAP­SICUM AND HOT SMOKED SAL­MON SOUP

donna hay - - Quick Fix -

1 ta­ble­spoon ex­tra vir­gin olive oil

1 cup (200g) char­grilled cap­sicums

(bell pep­pers), drained

1 tea­spoon harissa

2 ta­ble­spoons brown (light brown) sugar 2 x 400g cans diced toma­toes

3 cups (750ml) boil­ing wa­ter sea salt and cracked black pep­per 200g hot smoked sal­mon, flaked

¹⁄³ cup dill leaves Heat the oil in a medium saucepan over medium heat. Add the cap­sicum, harissa and brown sugar and cook for 3 min­utes. Add the tomato, wa­ter, salt and pep­per and bring to the boil. Re­duce heat to medium and cook for 15 min­utes or un­til re­duced slightly. Us­ing a hand-held blender, blend un­til smooth. Di­vide between bowls and top with sal­mon and dill to serve. SERVES 4.

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