Roasted Piquillo Soup Recipe

Ingredients

• •

  2 Tbsp Arbequina extra virgin olive oil

• •

  Togarashi spice

Instructions

1. 1

   Heat the 2 Tbsp of Arebquina oil in a heavy saucepan over medium heat. Add the piquillo peppers, jalapeño, and paprika and cook until soft. Add the garlic and cook for 2 minutes.

2. 2

   Add the tomatoes and vinegar, bring to a simmer and let cook for 10 minutes.

3. 3

   Add the stock and simmer for 15 minutes.

4. 4

   Stir in the creme fraîche and continue to simmer for a few minutes.

5. 5

   To serve, moisten the rim of the soup bowl and coat with Togarashi spice. Ladle the soup into the bowl and garnish with smoked oil, a basil leaf, and a sprinkle of goat cheese.