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Full of Mediterranean flavours this vibrant red-coloured soup tastes just as good as it looks.
Ingredients
8 red peppers, halved and de-seeded 1 tbsp olive oil 2 onions, sliced 1 large potato, diced 1 garlic clove, chopped 400g/14oz can chopped tomatoes 3 tbsp tomato purée 2 litres/3 ½ pints vegetable stock freshly ground black pepper For the croûtes 16 slices French bread 8 tbsp pesto
Method
1. Preheat the grill to high. 2. Place the peppers skin side up on to a baking sheet and char under the grill until the skin is blackened. Remove from the heat and place in a plastic bag for 10 minutes, then remove and discard the skin and slice the flesh. 3. Meanwhile, heat the oil in a large pan and fry the onion and garlic for 4-5 minutes until softened. Add the potato and fry for a further minute. 4. Add the tomatoes, tomato purée, red peppers, and vegetable stock. Bring to the boil, cover and simmer for 12-15 minutes, until the potatoes are tender. 5. Transfer to a food processor or blender and blend until smooth. Season well with black pepper. 6. Toast the bread on each side then spread over a little pesto. 7. Divide the soup among 6 bowls and serve with the croûtes.
Show me more pepper recipes
Find out more about these ingredients and techniques:
Olive oil
Black pepper
Garlic
Stock
Pesto
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