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Samtig, aromatisch und herrlich wärmend: Diese traditionelle türkische Paprikasuppe bringt den vollen Geschmack im Ofen gerösteter roter Spitzpaprika auf den Löffel. Verfeinert mit zartem Knoblauch, feiner Minz-Chili-Butter und cremigem Schafskäse.
Preparation method
Roasting peppers & preparation
Preheat the oven to 220 °C top/bottom heat. Wash the red pointed peppers, pat them dry, halve them lengthwise, and remove the seeds. Place the pepper halves skin-side up on a baking tray lined with baking paper and roast in the upper third of the oven for about 15–20 minutes until the skin bubbles and chars significantly.
Remove the tray from the oven and let the hot peppers rest covered with a damp kitchen towel for 5 minutes. The dark skin can then be peeled off very easily. Coarsely chop the aromatic roasted flesh.
Cooking & blending the soup base
Finely dice the yellow onion and garlic cloves. Heat the olive oil in a soup pot and gently sauté the onions for 3–4 minutes until translucent. Add the garlic and tomato paste and sauté, stirring constantly, for about 1 minute until wonderfully fragrant.
Chef's tip
Steaming under a damp towel or in a closed bowl after roasting is the secret to peeling off the pepper skin in no time.
Warm Turkish flatbread (pide) or toasted sourdough bread is fantastic for dipping.
Ingredients
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