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Tomato & Red Pepper Soup

Servings:           4
Total Time:        2 hrs
Cooking Time:  1 hr 15 mins
Resting Time:   15 mins (to de-skin)
Pre-heat Oven to Grill

Download this Recipe (.pdf)

Ingredients

3 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

Method

Grill 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.

Variation

Leave out the chillies for a less spicy version.

How to Make...

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.
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