Lately, I look like the soup girl. I’ve developed a terrible addiction to them and I’m always trying and searching for new ideas. This roasted red pepper and strawberry cream is an adaptation from Sugar et Al soup.
I give you my word that I was hallucinating when I saw that exquisite combination. It could not seem more perfect, surprising and original. I did not take too long to make it … it was too tempting to let it wait.
But I have changed several things in the process and I have used spices to my liking. As I have done, you can do it as well, and if you do not like it, you do not find it or you simply want to omit it, do it without any problem.
Before you start with the recipe, I warn you that I made it a bit peppery … You know that I love spicy flavors but if any of you do not like it, remove it from the list of ingredients.
In my case I decided to use roasted peppers for two reasons; First the taste is much more pleasant and powerful than fresh or sautéed, and second its texture. It brings a lot of creaminess and that is appreciated by tasting it. In addition to that powerful and beautiful intense red.
I chose the spices, previously, thinking of the whole combination, but then I was rectifying on the fly. I tried a teaspoon and added of this, of that … while taking notes of everything, cause after I forget them and it is terrible until I can remember everything. The final result is as I share below.
Spectacular … really. An amazing cream… and how much flavor it has!
Garnish is superb, do not omit it, besides that brings freshness and much more color (in case you thought that it was not enough). I think it is a wonderful cream to enjoy at any time of the year.
I have tasted it cold, warm and hot, this last option is the one that I liked the most but it is also true that the time that accompanied was not precisely like summer 😉
ROASTED RED PEPPERS AND STRAWBERRY CREAM
2-3 serves
FOR THE CREAM:
- 6.35 oz (180 g) roasted red peppers, about 12.35 oz (350 g) fresh red peppers
- 7 oz (200 g) sliced strawberries
- 6.35 oz (180 g) natural red tomato, peeled and chopped
- 2 garlic cloves sliced
- 1/2 purple onion chopped
- 1/3 fresh red chile sliced
- 1 bay leaf
- 1 Tbsp olive oil
- 9 oz (255 g) homemade vegetable broth or chicken- vegetable broth
- 1 Tbsp honey
- 1/2 tsp paprika
- 1/4 tsp dried thyme
- 1/2 tsp sumac
- 3/4 tsp cumin powder
- 1/2 tsp coriander seeds
- 3/4 tsp cinnamon powder
- 1 tsp pomegranate molasses
- sea salt
- fresh ground pepper
FOR GARNISH:
- strawberries chopped
- nigella seeds
- fresh oregano leaves
- fresh peppermint finely chopped
INSTRUCTIONS:
Roast red peppers.
- Preheat the oven 375ºF convection.
- Wash and dry the red peppers.
- Lined a baking sheet with parchment or foil, place the red peppers and put in the oven.
- Bake for 50-60 minutes. They will turn into a slightly roasted color outside, the flesh should be tender and we can remove the skin without problems.
- In the middle of cooking, open the oven, go away from the door because it will release a lot of steam. Carefully helping us with tongs, turn the peppers to finish cooking.
- Remove from the oven and let cool completely.
Sauté vegetables for the cream.
- Pour the oil into a large skillet and place on medium high heat.
- Mashed the coriander seeds in a mortar, set aside.
- Once the oil has temperature, add the purple onion along with the garlic, mashed coriander seeds, fresh red chile and the bay leaf. Reduce to medium heat and cook until the onion gets a tender texture.
- Incorporate the chopped tomato and cook about 4-5 minutes.
- Add the strawberries and cook until they are soft and mushy texture, it will take around 5-7 minutes.
- Remove from the heat and let it cool while peeling the red peppers.
Blend ingredients.
- Peel red peppers and remove the seeds. Transfer the red peppers into a blender.
- Add strawberries sauté, except for the bay leaf that we will remove, and blend until obtaining a very soft cream. It will take you a few minutes until it becomes soft and silky.
- Pour the cream into a large pot along with the broth, the spices and the honey. Stir, place at medium low heat and cook for 6-7 minutes.
- Season to taste, add the pomegranate molasses, mix again and cook 1-2 minutes more.
- Taste it and rectify if it is necessary.
Serve roasted red pepper and strawberry cream.
- Ladle the cream into individual bowls.
- Garnish with some chopped or whole strawberries, nigella seeds, finely chopped peppermint and some fresh oregano leaves.
- Serve immediately.
NOTES:
- This roasted red pepper and strawberry cream is perfect to enjoy hot, warm or even cold. Although if I have to choose, honestly, as I prefer it hot.
- I recommend you using fresh ripe red tomatoes. Remove the skins before sautéed them, this step can be easier if you blanch them.
- Both the roasted peppers and the tomatoes do not use them canned, the flavor is absolutely different. I know it is a simpler and faster way, but trust me, the final taste is better like I show you.
- The sumac is a spice, widely used in Middle Eastern cuisine, a bit particular. In this post (only available in Spanish, sorry) I talk about it. If you do not find it, simply omit it.
- Pomegranate molasses is a pomegranate syrup that you can find in specialized stores, online or do it at home (not now, it is not season).
- Another way of presentation can be with toasted hazelnuts, basil and fresh coriander. I’ve tasted it and it is great if you like fresh herbs.
This roasted red pepper and strawberry cream is this kind of cream that makes you go crazy from the first tablespoon. I have to say that the amount I made at home, the first time, I ate it alone! I liked it so much that I ate it all! Hahaha 😀
Of course, I made more … I was not going to leave without trying this wonder cream. Also, once you have the roasted peppers cooked, it takes a short time to prepare it.
Try it and tell me how it has going!
Big hugs,
Eva
