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Chilled red pepper soup with soured cream from Ottolenghi: The Cookbook (page 94) by Yotam Ottolenghi and Sami Tamimi

  • sage
  • basil
  • bay leaves
  • red peppers
  • celery
  • sour cream
  • ground cumin
  • lemons
  • parsley
  • chile flakes
  • stock

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Notes about this recipe

  • Zosia on August 05, 2018

    This was a delicious, full-flavoured soup. Since I was serving it in shot glasses, I skipped the chopped garnish but cooked those ingredients (celery etc) with the peppers and garnished with thinned yogurt instead.

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