Ingredients3 red peppers (sweet)
12 fresh & ripe Italian (plum) tomatoes 2 Tbsp extra virgin olive oil 1 tsp finely chopped chillies (optional) 2 tsp finely chopped garlic ¼ tsp salt ¼ tsp freshly ground black pepper ¼ tsp white pepper 2 Tbsp red wine vinegar 1 Tbsp tomato paste 1 tsp paprika paste (or ½ tsp powder) 500ml chicken or vegetable stock 400g tin peeled & diced Italian tomatoes with juice Basil Pesto |
MethodGrill the red peppers whole, continually turning until completely black (about 25 mins). Remove from oven and rest in a covered bowl for 10 mins. Remove the blackened skin, de-seed and coarsely chop.
While the red peppers are cooking, score the tops of the fresh tomatoes and blanch in boiling water for about 5 mins. Remove each tomato from the water individually and skin, halve, de-seed and coarsely chop. Remove the seeds into a sieve over a bowl and then stir the sieve to extract & retain the juices from the seeds. In a large heated saucepan, fry the red peppers in the olive oil together with the chillies for 3 mins. Stir in the fresh tomatoes & juices. Add the garlic, salt, black pepper, white pepper and red wine vinegar and simmer covered for 10 mins. Add the tomato and paprika pastes and simmer covered for 5 mins. Stir in the stock and tin of tomatoes with the juices, bring to a boil and then simmer covered for a further 15 mins. Blitz the mixture until smooth and re-warm the soup without boiling. Serve into bowls and drizzle generously with basil pesto. |
Serving Suggestions
* Serve with ciabatta, seed loaf or homemade bread.
* As a larger meal, serve with an Italian Antipasti Board or a Cheeseboard.
* As a larger meal, serve with an Italian Antipasti Board or a Cheeseboard.
Variation
Leave out the chillies for a less spicy version.
How to Make...
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BASIL PESTO
Pound a handful of fresh basil in a pestle & mortar with a pinch of salt. Slowly add about 5 Tbsp extra virgin olive oil to make a thickish paste. |
