Recently, I have become imbued with a special love for bell peppers, especially in baked, stewed, boiled state. In this regard, in the coming days I will publish a couple of recipes with this wonderful vegetable. I’ll start with the soup.
Ingredients: 3 large red bell peppers, 2 large Baku tomatoes, 3 cloves of garlic, leeks, 1/3 seedless chili, a small bunch of cilantro, two ears of corn, 3 sprigs of fresh rosemary, 4-5 tablespoons of olive oil, unrefined seafood salt.
Preparation:
Preheat oven to 220 degrees. Peppers, peel and cut into medium-sized pieces. Cut the tomatoes into slices and also remove the seeds, cut the leek into pieces 4–5 centimeters long. Place the chopped vegetables in a deep bowl, add 2-3 tablespoons of olive oil, salt and unpeeled garlic. Stir with your hands to distribute the oil and salt evenly over the vegetables.
Transfer the vegetables to a mold and place in the oven for 30–45 minutes. At this time, wash the corn and cut the seeds from the cob (for those who do not know how – video), chop the rosemary. Preheat a skillet, add 2 tablespoons of olive oil, and simmer the corn and rosemary for 10 minutes, stirring constantly.
When the vegetables are baked, put them in a blender bowl, after squeezing the garlic out of the peel, add salt, chili, 2/3 corn, half a glass of hot water. Mix thoroughly. Garnish with leftover corn and finely chopped cilantro before serving.