Spanish Tomato & Bell Pepper Soup - gluten-free

Halve the peppers, then clean, wash and dice them. Peel the onions and garlic; dice the onions and crush the garlic. Sauté the onions, garlic and peppers in hot oil. Add the tomatoes, one litre of water and Kikkoman TAMARI gluten-free soy sauce, bring to the boil and simmer for approx. 20 minutes. Puree the soup, season with pepper, transfer to bowls and serve with a dash of crème fraîche as a garnish. Potted jalapeno peppers, cut into rings, also make a decorative garnish topping.

Preparation time: 40 mins
Per portion: 686 kJ / 164 kcal