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26
25
Salsa Verde
Prep 10 mins
Makes 400ml (1
½
cup)
7 drained anchovy fillets
80g fresh flat leaf parsley
2 tablespoons drained baby capers
2 tablespoons fresh lemon juice
100ml olive oil
1. Place ingredients into blender jug and secure
lid, or into personal blender cup and secure
blade assembly.
MIX
35–40 seconds or until combined.
Storage:
transfer to a clean, airtight container.
Store in the fridge for up to 3 days.
Tip:
serve on soups or serve with grilled or pan-fried
meats, poultry or seafood or roasted vegetables. Mix
some salsa verde with lemon juice or mayonnaise as
a dressing for potato salad.
Roasted Tomato
& Capsicum Soup
with Salsa Verde
Prep 10 mins / Cook 55 mins
Makes 1.2L / Serves 4
6 large plum tomatoes, halved lengthwise
2 large red capsicums, seeds removed, quartered
1 red onion, quartered
3 garlic cloves, peeled
2 tablespoons olive oil
500ml vegetable stock, at room temperature
2 teaspoons tomato puree
20g basil leaves, plus extra to garnish
Salt and freshly ground pepper, to taste
Salsa verde, to serve
1. Preheat oven to 200°C no fan (180°C fan
assisted/ Gas Mark 6). Line a large baking
tray with nonstick baking paper.
2. Place tomatoes, capsicums, onion and garlic
onto tray. Drizzle with olive oil and season
with salt and pepper. Toss lightly to coat.
Roast for 40–45 minutes, or until golden brown
and softened. Set aside to cool for 5 minutes.
3. Using tongs, transfer roasted vegetables
into blender jug. Add stock and tomato
puree and secure lid.
SOUP
until program finishes.
4. Add basil, season to taste with salt and pepper
and secure lid.
PUREE
30 seconds.
Serve:
divide soup among serving bowls, drizzle
salsa verde over soup and garnish with basil leaves.
Tip
: we have used shelf stable UHT stocks in our
soup recipes.
If using fresh stock, stock must be heated to boiling
point for 1–2 minutes, and then allow to cool until
there is no visible steam before blending.