Grilled Tomato & Chili Pepper Soup By Trisha Rudra

Whether you want to detox after festive fervour of food, or you want some warmth in the cold winter months, soups come pretty handy. This soup has a smoky feel and the tanginess of tomatoes, making it a boast of a bouquet of flavours.

 

Trisha Rudra is a foodie fanatic, self-taught baker and home chef, ardent reader, photographer and enthusiastic traveler. In her words — “Armed with a Bachelor’s in Advertising and a Master’s degree in English Literature, I began working with content right from college, and spent over a decade in the field, until I quit the corporate world to pursue my passion. What began as simple cooking, turned into full-fledged blogging, and soon, a small home entrepreneurship, that is now my bread and butter.  I currently run a confectionery and food business from home called Trisha’s Kitchen Alchemy, and work every day with one of my biggest passions, food!

 

Ingredients:

  • four large tomatoes
  • two chili peppers
  • half a head of garlic
  • evoo (extra virgin olive oil)
  • salt n pepper
  • foil
  • butter
  • oregano
  • sugar
  • water/milk
  • fresh cream

 

Method:

  • Grill four large tomatoes, two chili peppers and half a head of garlic, rubbed with evoo, salt n pepper, wrapped in some foil.
  • Let it sit for 25-30 mins until blisters have formed on the tomatoes.
  • Cool, grind in a blender
  • Discard the skin (I did not discard the skins.)
  • Heat a pan and add a tbsp of butter, pour the blended mixture.
  • Season with some oregano, pepper and a bit of sugar.
  • Cook for a few minutes, and add half a cup of water or milk.
  • Once it thickens, season with fresh cream. Done.