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Red bell pepper Soup

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Ice-cooled and fire-red: This soup tastes splendidly refreshing and offers you power on scorching summer time days. I like to mix this soup with recent mango leaves from the backyard as a soup. You may make this soup in a couple of minutes with the mixer and luxuriate in instantly.
 
Red pepper soup
 
2-3 individuals
 
Soup:
2 crimson peppers
2 dried tomatoes (in oil or dry)
1 tbsp of Tamari soy sauce
½ crimson chilli or ¼ tsp chilli powder
0.2 L of water
4 ice cubes
salt
 
Soups inserts:
1 massive chard leaves with out medium stalk, chopped
1 tomato, ½ crimson pepper, diced
3-4 sprigs of parsley, finely chopped
Olive oil, salt, lemon
 
Marinate the substances for the soup with olive oil, salt and lemon. Blend the substances for the soup within the high-performance blender with the ice cubes, season with salt, fill in small bowls and adorn with a spoonful of the soup insert and luxuriate in instantly.



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