Red pepper soup is a quick and easy dish to put together. Pull together your ingredients, wack on a bit of Spanish guitar in the background and your all set!
Music: Flamenco Malaguena by Yannick Leboss
Makes roughly 2 portions!
- 2 Red peppers
- 3-4 large red tomatoes
- 3-4 Garlic cloves
- 500 ml Vegetable stock
- Basil to garnish
First of all, cut the red peppers, remove the seeds and stalk. Pour some in oil in a hot pan and lay the peppers in, skin side down. Fry for 2-3 minutes on each side, until blackened and then remove from the pan. Meanwhile, lightly score the skin of the tomatoes and place in a simmering pan of water for a couple of minutes until the skin starts to peel off. Drain, peel off the remaining skin and chop into quarters. At this time it’s essential to turn up the tunes so to add a nice a bit of flavor! OK, after achieving the perfect level of sound, finely chop the onions and garlic, add to a saucepan and fry on a low temperature in some butter until soft and golden. Next, add your chopped tomatoes, blackened peppers, a good handful of basil and give it a good old stir! Boil 500 ml of water, add to your stock and then pour into your peppery mixture. Let it simmer for at least 10 minutes or until the peppers and tomatoes are soft when pricked with a knife. After it’s nicely simmered, blend and if you have some cream, which I didn’t, add a little splash or two. Finally season the soup to taste, pour in bowls, drizzle over some oil, chilli oil works really well and garnish with some fresh basil. Serve with some crusty bread, red wine and don’t forget a bit of flamenco!