Chilled Tomato and Pepper Soup
Treat your taste buds to a refreshing summer soup with red peppers.
Recipe by:
Jun Tanaka
60
10
6
Easy
- 10 plum tomatoes, roughly chopped
- 1/2 cucumber, peeled, roughly chopped
- 300ml tomato juice
- 75ml good-quality red wine vinegar
- 30ml Worcestershire sauce
- 10 drops Tabasco
- 20g caster sugar
- 1/2 bunch fresh basil, roughly shredded, some reserved for garnish.
- 1/4 bunch fresh coriander, roughly shredded
- 1/2 garlic clove
- 1 tsp salt
- 1 tsp cracked black pepper
- 200ml extra-virgin olive oil, plus an extra 2 tbsps
- 2 red peppers, de-seeded, cut into 2cm pieces
- Handful of garlic croutons, to serve
1) Place all the ingredients except the red peppers, extra two tablespoons of olive oil and croutons in a large bowl and mix together.
2) Heat the remaining two tablespoons of olive oil in a frying pan and fry the peppers for two minutes. Remove from the heat and add to the rest of the ingredients.
3) Leave to marinate for one hour then blend in a food processor. Serve chilled with the garlic croutons and reserved shredded basil sprinkled on top.
2) Heat the remaining two tablespoons of olive oil in a frying pan and fry the peppers for two minutes. Remove from the heat and add to the rest of the ingredients.
3) Leave to marinate for one hour then blend in a food processor. Serve chilled with the garlic croutons and reserved shredded basil sprinkled on top.
