This Chilled Tomato Sweet Pepper Soup Recipe is inspired by the Spanish gazpacho, the difference being that this soup is cooked first and then chilled.



SERVES                 4



Chilled Tomato Sweet Pepper Soup Recipe

675g well ripe tomatoes

2 red pepper, halved, cored and seeded

1 onion, finely chopped

3 tbsp olive oil

2 garlic cloves, crushed

2 ½ cup chicken stocks

150ml red wine

Salt and black pepper

Sliced fresh chives, to garnish

For the croutons

2 slices white bread, crusts removed

4 tbsp olive oil


Preparation Method:

Chilled Tomato Sweet Pepper Soup Recipe

Cut each red pepper and place skin side up on a grill rack and cook until the skins are charred. Transfer to a bowl and cover with a plate or pop into a polythene bag and seal.

Heat the oil in a large pan. Add the onion and garlic and cook gently until become soft. Meanwhile, remove the skin from the peppers and roughly chop the flash. Cut the tomatoes into chunks.

Add the peppers and tomatoes to the pan then cover and cook gently for 10 minutes. Add the red wine and cook for a further 5 minutes then add the chicken stock, salt, and pepper and continue to simmer for 20 minutes.

Process the soup in a blender or food processor until smooth. Pour into a ceramic bowl or a clean glass and leave to cool thoroughly before chilling in the fridge for at least 4 hours. When the soup is cold, add salt and black pepper to taste.

To make the croutons, cut the bread into cubes. Heat the oil in a small frying pan, add the bread pieces and fry until brown. Drain on kitchen paper and store in an airtight box.

Serve the Tomato Sweet Pepper Soup in bowls, topped with croutons and garnished with snipped chives.


Read: Sweet Potato and Onion Soup