Sage BBL910, Инструкция пользователя

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RoaSteD toMato & peppeR SoUp
WItH SaLSa VeRDe
Prep Time: 15 minutes
Cooking Time: 55 minutes
Serves 4
INgReDIeNtS
6 (550g) plum tomatoes, halved
1 red pepper (315g), seeds removed,
thickly sliced
1 onion, cut into wedges
3 cloves garlic
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 drained anchovy fillets
15g fresh flat-leaf parsley leaves
4 tablespoons drained baby capers
4 teaspoons fresh lemon juice
3 tablespoons olive oil
500ml vegetable stock, at room temperature
2 teaspoons tomato puree
15g fresh basil leaves
MetHoD
1. Preheat oven to 200°C no fan
(180°C with fan / Gas Mark 6). Line a
large baking tray with non-stick
baking paper.
2. Place tomatoes, pepper, onion and garlic
onto prepared tray. Drizzle with olive oil
and season with salt and pepper. Toss to
coat. Roast for 40–45 minutes,
or until golden brown and softened.
Set aside to cool for 5 minutes.
3. Meanwhile place anchovy fillets, parsley,
capers, lemon juice and oil into blender
jug and secure lid. Dial to CHOP.
Process for 30–40 seconds or until
combined. Transfer to a bowl and set
aside. Rinse and clean blender jug.
4. Using tongs transfer roasted vegetables
to blender jug. Add stock and tomato
puree and secure lid. Press SOUP.
Process for the entire program until
smooth and hot.
5. Add basil. Season to taste with salt and
pepper and secure lid. Dial to PUREE.
Process for 30 seconds.
6. Divide soup among serving bowls.
Drizzle salsa verde over soup. Serve.
SoUpS