Summary

Ingredients

• 6 red pepper (s)
• 6 beefsteak tomato (s)
• 4 shallot (s)
• 6 tablespoon olive oil
• 2 cloves garlic)
• 1 sprig thyme
• 1 sprig rosemary
• 1 pinch (s) lemon peel, grated
• 1 tablespoon vinegar (raspberry vinegar)
• ml 1,200 vegetable stock
• 100 ml red wine
• 50 g butter, cold
• salt
• Black pepper from the mill
• sugar

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Instructions

1. Clean or wash the peppers and tomatoes, then core and dice. Peel and dice the shallots and garlic and sauté them in hot olive oil with the paprika and tomatoes, adding a little sugar. Deglaze with red wine and reduce a little. Pour the vegetable stock on top. Put the thyme and rosemary sprigs in a tea bag and add. Now add the raspberry vinegar and let everything simmer covered for approx. 30 minutes over medium heat. Take out the tea bag with the herbs. Add the grated lemon zest, then puree everything well and strain through a sieve. Season to taste with salt, sugar and pepper. Mix with cold butter before serving.
2. Tip: If you like, you can add a dollop of rocket pesto to the soup.