Tomato with Red Bell Pepper soup
This is a hearty tomato soup, and one that is best made from
fresh ingredients! I am aware that bell peppers tend to be a little expensive
currently, but the soup is worth it.
Halve and seed the peppers and cut into chunks. Place in a
roasting tin with the tomatoes, garlic (halve the cloves
also) and olive oil. Sprinkle with rock salt. Place in a
pre-heated oven on highest setting. Roast for around 15
minutes, stirring occasionally. Transfer to a food processor
and blend while slowly adding the vegetable stock. Continue
until the mixture is smooth. Now pour into a pan and heat
gently, seasoning to taste.
In a frying pan, heat the oil and add the garlic. Cut the
bread into small cubes and add to the frying pan, stirring
until the bread croutons take on a golden colour. Remove
croutons and drain.
Divide the soup into bowls and add the croutons and a
sprinkle of ground black pepper.
Ingredients Serves 4
Red bell peppers 2
Large tomatoes (quartered)
Garlic 2 cloves
Olive oil 4 tbspns
Vegetable stock 300 ml
Freshly ground black pepper
For the croutons
Olive oil 2 tbspns
Garlic 1 clove
Bread slices (thick, no crust)
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