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Tomato Red Capsicum Soup
Tomato Red Capsicum Soup

Before you jump to Tomato Red Capsicum Soup recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

Enjoying healthy foods tends to make all the difference in how we feel. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy kinds contributes to a more healthy feeling. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). This can be a problem, nonetheless, in terms of eating between goodies. You can spend hours at the supermarket searching for an ideal snack foods to allow you to feel healthy. There’s nothing like one of these healthy foods when you really need an energy-boosting snack food.

Consider eating almonds unless you are afflicted by nut allergies. As an all-in-one energy booster, almonds offer many health benefits. Almonds really are a natural supply of B vitamins along with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which can often allow you to be sleepy. But once you eat almonds, you won’t feel like you must sleep a while. These nuts unwind the muscles and supply a general sense of comfort. From time to time eating almonds can even be a mood increaser!

You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to tomato red capsicum soup recipe. You can have tomato red capsicum soup using 6 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Tomato Red Capsicum Soup:
  1. You need 2 Large Tomatoes
  2. Take 2 Large Red Capsicum
  3. Provide 1 1/2 cups Coconut Milk
  4. Get 3-4 Tbsp olive oil
  5. Take to taste salt and black pepper powder
  6. Use 1 tsp basil leaves
Instructions to make Tomato Red Capsicum Soup:
  1. Wash the tomatoes and red capsicum. Coat them with olive oil
  2. Bake them at 180 deg F for 10 mins. Let the skins be charred.
  3. Just lightly wash the skin and put in a blender.
  4. Add salt, black pepper powder and coconut milk and blend until a smooth consistency is reached.
  5. Add basil leaves and blend again.
  6. Pour to a pan and bring it to heat and simmer for 2-3 mins. Add 1 Tbsp olive oil and some basil leaves. Set aside
  7. Pour onto a bowl and garnish with basil leaves and enjoy

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