Monday, September 12, 2011

Roasted Red Pepper Soup


The tiny bell peppers in the CSA box are called mini bells. They are as sweet as can be.






Here's a recipe for using your heirloom peppers:

Roasted Red Pepper Soup

Directions:
1 1/2 c. red peppers roasted.
To roast: Put them on a baking sheet under the broiler and blacken the skins. Turn them frequently. When they are done and still hot immediately put them into a closed paper sack to sweat. Once they are cooled you can easily slip off the blackened skins and discard. Chop the peppers and saute with:

1 1/2 c chopped Onions
1-2 cloves fresh minced garlic
1 tbsp veggie stock
1 tbsp tamari

Roast 1 c. cashews at 350 degrees until golden brown
Blend with 1 cup water. Set aside

In a stock pot add:
Sauteed red peppers and onions
1 c. vegetable stock
1 tbsp chopped fresh basil (plus extra for garnish)
1/2 tsp thyme
Bring to a boil.

Stir in cashews
Salt and Pepper to taste

(you may add rice or barley at the end)

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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.