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Sweet Red Kapia Pepper Soup Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Calories:

Ingredients

  • 2 tablespoons olive oil
  • 1-½ teaspoons sweet paprika
  • ½ cup roughly chopped brown onion
  • 3 small to medium-sized garlic cloves stems and roots removed
  • 8- ounces roughly chopped sweet red Kapia peppers stems and seeds removed
  • 1 cup roughly chopped fresh tomato, stems and seeds removed
  • 2 large basil leaves plus a few small leaves for garnish
  • 1 tablespoon balsamic vinegar
  • 1 cup water
  • ½ teaspoon sea salt
  • ½ teaspoon granulated sugar
  • Freshly ground black pepper
  • Extra virgin olive oil for garnish

Instructions

  • Coat the bottom of a medium-sized saucepot with the oil and place it over medium-low heat.
  • Add the paprika, onions and garlic and cook until the onions are transluscent and soft, about 5 minutes.
  • Add the peppers and sauté for a minute or so. Then add the tomatoes, 2 large basil leaves, and balsamic. Cook for about 4 minutes, just to soften and blend the ingredients.
  • Add the water and bring to a boil. Then reduce the heat to low, cover the pot, and very gently simmer until the peppers are very tender, about 15 minutes.
  • Use an immersion or standing blender to purée the soup until it's as smooth as possible. (For this recipe, I prefer to use a blender -- it tends to create a smoother consistency.) Pour the soup back into the pot and add the salt, sugar and a few turns of freshly ground black pepper.
  • Drizzle each portion with a bit of extra virgin olive oil, if desired -- and top with a few small basil leaves.

Notes

While I recommend Kapia peppers, this will still be a superb soup with another sweet red pepper.
If you use a standing blender for hot liquids, you have to hold down the lid very, very firmly! If you don't do this, the hot liquid, the vibration, and the steam will force the lid off -- be careful!