Tomato and sweet chilli pepper soup

Serves: 2 (scaled from 2)


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


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.


Meant to serve 6!

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