This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe calls for water but I prefer vegetable or chicken stock. (Cooking time includes time to heat broth and roast pepper).
My family loves this so I always double the recipe!
You can also add cucumbers, cherry tomatoes, artichoke hearts - well anything else you like. I didn’t have sherry when I made this so I used red wine vinegar
* Much better with kalamata olives
Out of the oven, this soup looked absolutely delicious... it tasted even better than it looked.
* If you shy away from garlic this soup is NOT for you.
(This recipe was adapted from Amy Goldman's "The Heirloom Tomato," Bloomsbury, 2008. )
This recipe was found in The Chicago Tribune.
My DH loved it, I'm not a fan of pumpkin.
I had some left over brats I sliced and threw in, also I used 1/4 blood orange juice since I forgot to buy oranges and used non fat milk
This is a very tasty meatless dish. I like to stuff it in pita pockets. wraps or scoop it with tortilla chips. Tastes great warm or cold.
*I found 2 teaspoons a bit overwhelming, so I recommend if you make this start with 1 and sample it before you add any more.
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