1 tbsp olive oil
2 onion, finely chopped
2 clove of garlic, finely chopped
5 red Sweet Palermos, chopped
3 sprigs of thyme, leaves only
1 tomatoes, diced
1.2 l water
2 vegetable stock cubes
Pinch of cayenne pepper
Juice of half a lemon
4 tbsp olive oil
1 Heat a dash of olive oil in a pan and add the onion and garlic. Fry over a medium heat, stirring continuously, until the onion has softened.
2 Then add the chopped Sweet Palermos, 2/3 of the thyme and the chopped tomatoes and continue frying for a few more minutes. Add the water and the stock cubes and then bring to the boil, stirring continuously. Then leave to simmer over a medium heat for approx. 10 min.
3 Once the peppers have softened, finely puree the mixture into a smooth soup. Season to taste with salt and pepper, a little cayenne pepper and some lemon juice.
4 Serve the soup in dishes or soup bowls. Drizzle a little olive oil over the top and then garnish with the remaining thyme.
Tip: Delicious with toast.