1 Preheat broiler or heat your grill to high and broil or grill your peppers and onion slices for 12 minutes or until pepper skins are blackened and onions are tender.
2 Place peppers in a plastic bag and seal and allow them to sit for 15 minutes to steam.
3 Chop onion slices.
4 Peel peppers and chop.
5 In a medium sized pot, saute onions and peppers in olive oil for 5 mins, add broth and simmer 15 minutes.
6 Pour into a food processor or blender and puree until completely smooth.
7 Stir in 1/4 cup pesto and chill.
8 Divide soup among four bowls and swirl 1 Tablespoon pesto into each bowl.
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