Easy recipe Roast Capsicum Soup With Gremolata Recipe

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one garlic clove, very finely chopped one quarter cup chopped fresh continental parsley one lemon, rind finely gratedStep one Preheat oven to two hundredC. Brush the capsicums lightly with oil. Place skin side up in large greased baking dish. Roast for one hour twenty minutes or until the skin blackens. Place in a plastic bag. Set aside to cool and reserve any pan juices. Roast Capsicum Soup With Gremolata Recipe. Peel the skin and discard. Roughly chop (Recipes by ingridients chop) the flesh. Step two Place the capsicum, stock and pan juices in a food processor and process until smooth. Season with salt and pepper. Transfer to a saucepan and stir over a medium heat until warmed through. Step three Meanwhile, spray both sides of the bread (Recipes by ingridients bread) (Recipes by ingridients bread) with oil. Place in a single layer on a baking tray and bake for eight minutes or until golden. Roast Capsicum Soup With Gremolata Recipe. Step four For the gremolata, combine the gremolata ingredients in a small bowl. Roast Capsicum Soup With Gremolata Recipe. Step five Serve topped with a slice of bread (Recipes by ingridients bread) (Recipes by ingridients bread) and the gremolata. Serve immediately with extra, bread (Recipes by ingridients bread) (Recipes by ingridients bread) if desired.. Roast Capsicum Soup With Gremolata Recipe.