Red pepper and olive soup
Core recipe
A smooth, ruby red soup with a fresh, zippy flavour and just
a suggestion of spice.
Serves 4
6 sweet red peppers
350 g canned plum tomatoes
Sea salt and freshly ground black pepper
half tsp ground cumin
half tsp cayenne pepper
1.2 litres chicken stock
2 tbsp black olives in brine, drained
1 tbsp extra virgin olive oil
Heat the oven to 200C/Gas 6. Roast the red peppers in a baking
tray for around 20 to 30 minutes until scorched and blistered.
Transfer to a bowl and leave, covered, for 10 minutes, then
peel off the skin, catching the seeds and juices in a bowl. Strain out and
discard the seeds and keep the juices.
Combine the skinned red peppers with the cooking juices,
tomatoes, salt, pepper, cumin, cayenne pepper and olive oil in the food
processor and blend.
Combine the red pepper liquid with chicken stock and heat to
a high simmer. Add the olives at the last minute.
Taste the soup for salt, pepper and cayenne, and serve
sprinkled with a few extra drops of olive oil. (optional)
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