From the kitchen of One Perfect Bite...A friend, who traveled with me through Spain and Morocco, sent me this photo over the weekend. I pride myself, often to a fault, with being an unobtrusive traveler. It appears I don't always practice what I preach. Given what I'm carrying and the paraphernalia I've draped over my body, the only possible tourist identifier I'm missing is a visible display of my passport in one of those horrid necklace thingies. I can just hear the locals whispering, "Here come the Americans". I really dropped the ball here, but the picture reminded me of a soup we shared the day it was taken. I enjoyed the soup enough to search out a recipe for it, and while it is a bit more involved to make than many of the soups I feature here, it truly is worth the effort. Those of you who enjoy new flavor pairings will really enjoy the eggplant and pepper combination. I have no real cautions to share with you regarding its preparation, save for the need to strain the soup before it is served. The texture of the pureed soup is decidedly grainy and may be off putting to some. Staining solves the problem. Do give this a try. This is the type of soup that is served as the last meal of the day in Spain and Morocco, so despite the spice mix it is easy to digest. Here is how it's made.
