Firewall Soup with Sharp Divide

Ingredients

• 2 red bell peppers
• 1 can diced tomatoes (400 g)
• 1 onion
• 2 cloves garlic
• 1 liter vegetable stock
• 1 red chili pepper
• 1 tbsp paprika powder
• 2 tbsp olive oil
• 150 ml sour cream
• 1 lemon (juice)
• 1 baguette
• salt and pepper to taste

Method

1. Preheat the oven to 200°C. Cut the baguette into diagonal slices about 2 cm thick and toast for 8 minutes until crisp.
2. Chop the onion and garlic. Cut the peppers into pieces. Remove seeds from the chili and chop finely.
3. Heat 1 tbsp olive oil in a pot. Sauté onion, garlic, peppers, and chili for 5 minutes.
4. Add paprika powder and briefly fry. Add diced tomatoes and stock. Simmer for 20 minutes.
5. Blend the soup smooth. Season with salt and pepper.
6. Mix sour cream with lemon juice and 1 tbsp olive oil into a creamy, tangy soup base. Season with salt and pepper.
7. Pour red soup on one side of each bowl, white sour cream soup on the other, so they sit side by side without mixing.
8. Stand 3 or 4 toasted baguette slices upright in the center of each bowl as a 'wall' between the two soups.

Serving notes

• Garnish the red soup with extra paprika powder.
• Sprinkle lemon zest on the sour cream soup for freshness.
• Serve with extra baguette at the table.