Tomato-Apioa

​Ingredients needed:
1 can crushed tomatoes (28 oz)
4-6 celery ribs
1 orange or yellow pepper
1 white (mild) onion
3 garlic cloves
2 tbsp olive oil
3 oz red wine
kosher salt and coarse pepper
1 tbsp vegetable broth (powder)
blue cheese/gorgonzola

​*3 qt (3 liters) pot

​

​Preparation:
​Crush the celery ribs and the onion in a food processor (e.g. the Ninja Master Prep, or cut them by hand into tiny pieces). Slowly heat the olive oil in the pot, add the celery and onion, stir while braising, and after a few minutes add the can of tomatoes.  Stir and simmer for ten minutes, then add the garlic cloves (cut into chunks) and 3/4 of the pepper cut into thin slices. Add 2 oz of water and the 3 oz of wine (any leftover dry red will do). Add the vegetable broth powder, and some pepper and salt. Put lid on pot since the thick concoction may sputter; add a little water if necessary. The soup will look like a puree, keep stirring on low heat and let simmer for 40 minutes. Taste and add more pepper and salt if needed. Serve in a small bowl, cut the remaing 1/4 of pepper into thin slices and use as garnish, then crumble blue cheese on top of it. Goes well with baked baguette or bolillos...

Extra Tip: due to its thick consistency, the Tomato-Apioa can also be used as a sauce over pasta! Primerako - On egin!