Tomato and sweet chilli pepper soup

Serves: 2 (scaled from 2)

Ingredients:

565 ml chicken stock
7 tbsp olive oil
15 plum tomatoes
3 red peppers
1 tbsp red chilli
1 clove garlic
2 tbsp red wine vinegar
2 handful basil

Method

Score tops of tomatoes, blanch in boiling water 20s, deskin and deseed. Grill peppers whole until black, rest peel and finely chop. Fry peppers, chilli and pinch salt 5 mins Add garlic, fry 2 mins Add roughly chopped tomatoes, cook 10 mins, add salt and vinegar. Add stock, simmer 15 mins, season. In pestle and mortar, smash basil to pulp with a pinch of salt. Stir in 4tbsp olive oil and a drop of red wine vinegar, drizzle over soup to serve.

Notes

Meant to serve 6!

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