Recipe of the week

Red bell peppers and tomatoes can make a soup that can be served hot or cold. This is a new take on tomato soup and grilled cheese!

Red pepper and tomato soup

Serves 4

Ingredients:

4-5 red bell peppers, halved, seeded

2 pounds Roma tomatoes, halved

3 tablespoons olive oil, or more

1 teaspoon dried basil

1/2 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon turmeric 1 tablespoon sugar (if tomatoes aren’t sweet enough) 1-2 tablespoons butter

1/2 cup red wine

Salt and pepper to taste 4 ounces haloumi or other grilling cheese

OR 1 cup shredded Parmesan

Directions:

1Preheat

oven to 375F. Arrange peppers and tomatoes, cut side down, on two rimmed baking sheets.

Drizzle with olive oil. Roast about 20-25 minutes, or until the skin starts to blacken. 2Remove

from the oven. Place the peppers and tomatoes into a deep mixing bowl. Smash with a potato masher. Then puree until smooth in a food processor or with a stick blender. 3Pour

the pureed vegetables into a large mesh strainer placed over a large saucepan. With a spatula, force the vegetables through the mesh so you have a very smooth mixture. Press out as much juice and flesh as you can. Discard the remaining skin and seeds. SStir

the herbs and spices into the mix, along with the butter and wine. Bring to a simmer and cook for about 15 minutes to blend the flavors.

5Meanwhile,

place the cheese slices in a hot, non-stick frying pan over medium-high heat. (Oil is not necessary.) Fry on each side until browned. Turn with a thin-bladed spatula because the cheese will be soft.

6If

using Parmesan, place about a quarter-cup of cheese into the hot pan. Form into a thin circle. Fry on each side until browned and crispy.

7Serve

the soup with pieces of cheese on top.