Tomato-pepper soup with apricots and basil

Name: Tomato-pepper soup with apricots and basil
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g cherry tomatoes; 1 (approx. 300 g) red pepper; 1 Onion; 2 TABLESPOONS Olive oil; 500 ml Vegetable broth; 4 (approx. 200 g) Apricots; 1 small pot of basil; 1 TABLESPOON Cornstarch; 1 red chilli pepper; 7-10 Tbsp Salt; 1 TABLESPOON Honey; 2 TABLESPOONS Wine vinegar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g cherry tomatoes
1 (approx. 300 g) red pepper
1 Onion
2 TABLESPOONS Olive oil
500 ml Vegetable broth
4 (approx. 200 g) Apricots
1 small pot of basil
1 TABLESPOON Cornstarch
1 red chilli pepper
7-10 Tbsp Salt
1 TABLESPOON Honey
2 TABLESPOONS Wine vinegar

Directions

1
Wash and dice the tomatoes. Clean, wash and finely dice the peppers. Peel and finely dice the onion. Heat oil in a pot. Fry onion, bell pepper and diced tomatoes briefly. Deglaze with broth, bring to the boil and simmer for about 10 minutes
2
Wash and halve the apricots and remove stones. Cut the fruit into narrow slices. Wash basil, shake dry, pluck leaves from the stalks and cut into strips, except for a little garnish.
3
Stir starch and 2 tablespoons of water until smooth. Thicken soup with it. Wash and clean the chillies and cut into fine rings. Add apricots to the soup. Season to taste with salt, chilli, honey and vinegar. Arrange the soup, sprinkle with basil and garnish