4 bell peppers (red)
2 onions
2 cloves of garlic
1-2 green chilis
500 ml vacuum-packed crushed tomatoes
1 l beef stock (cube)
4 tbsp. chopped basil (or 2 tsp. dried)
250 ml yoghurt
salt, pepper
Wash bell peppers and chili, remove seeds and cut into
stripes. Chop onions and garlic. Place all in a pot and add beef stock
and crushed tomatoes. Simmer until bell paprikas are tender. Blend soup,
fold in basil, bring to the boil again and season to taste with salt and
paprika. Fold in yoghurt.
