|Roasted Red Pepper, Cucumber and Avocado Soup - Seriously Soupy|
Roasted Red Pepper, Cucumber and Avocado SoupIngredients:
2 cups of water
2 red peppers, de-seeded and cut up
1 cucumber, cut up (I used the skins)
2 ripe avocados, de-pitted and quartered
drizzle of olive oil
2-3 cloves of garlic, peeled and minced
bunch of basil - about 3-5 sprigs
bunch of thyme - about 3-5 sprigs
bunch of rosemary - about 3-5 sprigs
salt and pepper
Pre-heat oven to 350 degrees. Cut up the red pepper and place it in some aluminum foil. Drizzle it with some olive oil, garlic, salt and pepper. Add some basil on top and cover it with aluminum foil. While the peppers are baking (about 20 minutes), add the water to a pot and let boil. Cut up the avocados and cucumber. Mash them together with the garlic and fresh herbs (basil, thyme, and rosemary). Add them to the pot and let cook on a low flame (about 10 minutes). Turn off the oven and add the red peppers to the pot. Cook for another 5 minutes or so. Turn off the flame and mash the ingredients together using a hand blender. Top with some cucumbers and enjoy!
What red soups will you make this spring?
Seriously Soupy Serena