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Parve
Medium
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This is both sweet and savory and has an interesting texture to it.
4–5 red bell peppers
3–4 cloves garlic (or more), sliced and sautéed in 1 and 1/2 tablespoons Bartenura Olive Oil
9–10 fresh basil leaves (or dried basil to taste)
1 tablespoon Gefen Honey
15 ounces (425 grams) Gefen Tomato Sauce
3 and 1/2 ounces (100 grams) tomato puree
2 cups water
salt, to taste
sprinkle of light brown sugar or to taste
pepper, to taste
Blacken red peppers under your broiler, on a tray lined with Gefen Parchment Paper, until the skins are charred and shriveled.
Remove peppers from oven or leave in oven with door closed and oven off to facilitate removing the peel. (I’ve done it both ways.) Peel peppers with a knife to remove charred part.
Puree peppers and garlic in food processor until thick. Add basil leaves and puree. Transfer this mixture to a medium size pot.
Add honey, tomato sauce, tomato puree and water. Simmer until heated through.
Add salt, pepper, and light brown sugar. Adjust the amount of water (add more for a thinner soup), honey, and other ingredients to taste.
Garnish with chow mein noodles, croutons, or a spoonful of thick plain yogurt.
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