Moroccan Cold Baked Pepper Soup with Shrimp
6 servings
60 minutes
Fresh and baked bell peppers are two different products. The former is spicy and bright, but this brightness quickly fades. And after the oven, the pepper develops a completely different taste - sweetness, spiciness , smoky aroma, a much wider palette. In this recipe, the spiciness of baked peppers is enhanced by tart cumin. The result is a liquid version of the Moroccan pepper spread muhammara, which is now fashionable to serve in restaurants. You can pour this soup into glasses, add ice and sip through a straw, like a drink or smoothie. Or, as in this recipe, pour into soup bowls and garnish with shrimp before serving.
1
Prepare all the ingredients.
2
Place the peppers on a baking sheet and bake in a preheated oven at 200 degrees for 15 minutes. Then flip and bake for another 15 minutes on the other side.
- Red sweet pepper: 4 pieces
3
Remove the baking tray from the oven, cover it with foil, and let the pepper cool in this way. Then remove the stem, skin, and seeds from the pepper.
- Red sweet pepper: 4 pieces
4
Chop onion, carrot, celery, and garlic randomly.
- Celery stalk: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 1 clove
5
Heat vegetable oil in a pot and sauté onion and garlic for 3 minutes.
- Onion: 1 head
- Garlic: 1 clove
6
Add carrot and celery, sautéing while stirring for another 3 minutes.
- Carrot: 1 piece
- Celery stalk: 1 piece
7
Add roasted pepper, cumin, bay leaf, and sliced hot pepper to the pot.
- Red sweet pepper: 4 pieces
- Cumin: to taste
- Bay leaf: 2 pieces
- Chili pepper: to taste
8
Pour heated broth or just boiling water into the pot so that the liquid covers the vegetables by about 1.5–2 cm.
- Vegetable broth: 1 l
9
Boil the soup until the carrot is soft — this can take anywhere from 1 to 5 minutes, depending on the cutting and frying of the carrot. At the end, remove the bay leaf.
- Bay leaf: 2 pieces
10
Blend the soup with a blender until smooth. Add salt and pepper to taste. Cool down and refrigerate.
- Salt: to taste
- Ground black pepper: to taste
11
Before serving the soup, clean the shrimp (you can leave the tail, but be sure to remove the intestine) and boil in salted water for 2-3 minutes.
- King prawns: 12 pieces
12
Pour the soup into bowls, add the shrimp, and serve.