A Bowl of Red Velvety Goodness

A Bowl of Red Velvety Goodness

Seldom does a packaged food that comes with a keenly inscribed shelf-life inspire a recipe in the Tadka kitchens, even if we're all for easy-does-it ideas to liven up the dinner table from time to time. A Trader Joe's special that prompted this quest, after a couple of tasty but long-drawn endeavors, resulted in a winning recipe that turned out to be an instant hit in our circles. Oven roasted red peppers and tomatoes, suffused with the smoky aromas of a typical fired-up grill, pureed to a lush smoothness, seasoned with touches of home-spun spices and dressed up with a delicious avocado-corn topping..this savory soup is quite simply a red-hot sensation to say the least.

A Bowl of Red Velvety Goodness

Roasted Tomato and Red Bell Pepper Soup

(Serves 2-3)

A Bowl of Red Velvety GoodnessSeldom does a packaged food that comes with a keenly inscribed shelf-life inspire a recipe in the Tadka kitchens, even if we're all for easy-does-it ideas to liven up the dinner table from time to time. A Trader Joe's special that prompted this quest, after a couple of tasty but long-drawn endeavors...

Summary

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    Ingredients

    Large ripe tomato, halved
    1
    Large red bell pepper, cut into
    1  big strips
    Medium-sized onion, halved
    1
    Garlic , de-skinned and mashed lightly
    3-4 pods

    Steps

    1. Line all of the above on a baking sheet and roast in a pre-heated 375 F oven for 25-30 minutes. Let cool and puree to a smooth blend in your food processor or blender.
    A Bowl of Red Velvety Goodness

    For the soup -

    A Bowl of Red Velvety GoodnessSeldom does a packaged food that comes with a keenly inscribed shelf-life inspire a recipe in the Tadka kitchens, even if we're all for easy-does-it ideas to liven up the dinner table from time to time. A Trader Joe's special that prompted this quest, after a couple of tasty but long-drawn endeavors...

    Summary

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      Ingredients

      Butter
      1 Teaspoon
      Cumin powder
      1/4 Teaspoon
      Coriander powder
      1/4 Teaspoon
      Pepper/ red chilli powder or a combination of the two
      1/4 Teaspoon
      Cinnamon powder
      A dash of
      Salt according
      to taste
      Brown sugar (optional)
      1 Teaspoon

      Steps

      1. In a pot, warm the butter and add the dry powders, stir for a minute and then pour in the puree, salt and sugar (if using) and bring to a simmer on a low flame, for about 12 minutes. Serve with a dollop of sour cream, or any toppings of your choice. We used a delicious avocado-corn mix for a nice touch of color and crunch to complement the mildness and the creamy texture of the soup.
      A Bowl of Red Velvety Goodness
      A Bowl of Red Velvety GoodnessSeldom does a packaged food that comes with a keenly inscribed shelf-life inspire a recipe in the Tadka kitchens, even if we're all for easy-does-it ideas to liven up the dinner table from time to time. A Trader Joe's special that prompted this quest, after a couple of tasty but long-drawn endeavors...

      Summary

      Rate it!0050

        Ingredients

        Avocado-corn topping
        Avocado, cut into small cubes
        1
        Corn kernels, cooked and cooled
        1/4 Cup
        Finely chopped cilantro
        1-2 Tablespoons
        Salt or rock salt
        to taste
        Green chilli, finely minced (optional)
        1
        A squirt of lime juice

        Steps

        1. Mix all of the above in a bowl and top soup with it, or serve on the side with tortilla or naan chips as you prefer.
        2. Another fabulous Roasted Red Pepper recipe from Tadka Pasta - Paneer in Roasted Red Pepper Curry

        Find more Indian-inspired recipes using everyday ingredients in our new eBook - MANGO MASALA: 60 Indian Recipes From Your Local Supermarket..now available on Amazon.com.

        A Bowl of Red Velvety Goodness
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