Ingredients

3 red peppers, quartered

1 tspn olive oil

1 onion finely chopped

1/2 tspn ground cumin

1/2 tspn cumin seeds

1/2 tspn ground ginger

pinch of cayenne paper

salt & pepper

500 ml chicken stock

200 ml tomato juice

1 Tspn chives finely chopped

1 small tomato cored, deseeded and finely chopped

juice of half lime

Preparation

  1. Grill and skin peppers

  2. Chop peppers roughly

  3. Saute the onion in oil until soft, stir in ground cumin and ginger and cook for one minute

  4. Add peppers, chicken stock and tomato juice

  5. Cook for at least 10 minutes, then puree in a blender

  6. Stir in chives and tomato, then season

  7. Add lime and garnish with cumin and cayenne