Red Pepper & Chilli Soup

Red Pepper & Chilli Soup

A cracking soup, great for chilli enthusiasts.  Amazing flavour and a gorgeous colour. This makes a perfect starter or a winter snack with a chunk of crusty pepper & chilli soup

Ingredients : 
  • 2 large red peppers
  • 2 red Jalapeno chillies or equivalent (ie Fresno)
  • 2 tablespoons rapeseed oil
  • 1 garlic clove
  • 1 onion
  • 1 pint of vegetable stock 
  • 200g ripe tomatoes
  • 2 tablespoons single cream

To make

1)  Chop the peppers and chillies in half and deseed.
2)  In a preheated grill, arrange the peppers and chillies skin side up onto a sheet on aluminium foil on the grill tray. Brush each with rapeseed oil and grill for 5 minutes or until the skins have blistered.
3) Leave to cool.  
4) When cool remove the skins and roughly chop. 
5) Peel and chop the onion. Crush and dice the garlic.
6) In a pan, heat the remaining oil and add the onion and garlic and saute for 5 minutes until soft.  Be careful not to burn the onions.  Add the peppers & chillies and pour over the stock.
7) Chop the tomatoes and remove the seeds.  Add to the pan and stir well.
8) Bring the mixture to the boil and then lower the heat, cover and simmer for 15 minutes (until the peppers are soft).
9) Leave the cool and then transfer to a blender and blitz for 30 seconds.
10) Can be served hot or cold. If hot, just reheat gently and add seasoning if desired.  If cold, chill for 1 hour before serving.
11) Just before serving, add the cream and stir gently.

red peppers

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