1 tbsp olive oil
450 g red peppers, de-seeded, washed, quartered and thinly sliced
1 kg ripe tomatoes, chopped
1-2 level tsp caster sugar
225 ml chicken or vegetable stock
1 level tsp salt
freshly ground black pepper
fresh basil leaves, shredded, to garnish
ice cubes
for the basil topping:
3-4 tbsp finely shredded fresh basil leaves
125 g fromage frais
salt and black pepper
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- Heat the oil in a large saucepan, add the sliced peppers, cover the pan and cook ofer a moderate heat for about 20 minutes, stirring frequently.
- Stir in the tomatoes and sugar, add the stock, re-cover the pan and continute cooking for another 25-30 minutes. Remove then pan from the heat and allow the soup to cool for 10 minutes.
- Pour about half of the mixture into a food processor and blend to a smooth purée. Rub the purée through a sieve with the back of a spoon, discard the remaining coarse pieces of skin and tomato seeds.
- Repeat with the remaining mixture.
- Season to taste with salt and black pepper. Cover the bowl and chill the soup for at least 3-4 hours or overnight.
- About one hour before serving, make the basil topping. To serve, put 4 ice cubes into each soup bowl or soup plate and pour the soup over them. Add a generous spoonful of the basil topping, garnish with shredded basil leaves and serve with warm ciabatta.
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