Tomato And Pepper Soup With Apricot And Basil - cooking recipe

Ingredients

2 tbsp olive oil
1 None small onion, diced
1 None red bell pepper, deseeded and thinly sliced
2/3 lb cherry tomatoes, diced
1 None vegetable bouillon cube, crumbled
1-2 tbsp cornstarch, mixed with 3 tbsp water to make a slurry
4 None fresh apricots, pitted and thinly sliced
1 None red chili, thinly sliced
1 tbsp honey
2 tbsp white wine vinegar
None None fresh basil, chopped, to garnish

Preparation

Heat the oil in a saucepan, add the onion, peppers and tomatoes and saute for 2-3 mins. Pour in 4 cups water and mix in the crushed bouillon cube. Bring to a boil and simmer for 10-12 mins, stirring occasionally.
Add the cornstarch slurry and simmer for 1-2 mins, stirring. Mix the apricots, chili, honey and vinegar and season to taste. Divide the soup between 4 bowls and serve garnished with basil.