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Receta Tomato And Sweet Chilli Pepper Soup With Smashed Basil And Olive Oil
by Global Cookbook

Tomato And Sweet Chilli Pepper Soup With Smashed Basil And Olive Oil
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  Raciónes: 6

Ingredientes

  • 15 x ripe plum tomatoes
  • 3 med red peppers
  •     approx. 7 Tbsp. extra virgin extra virgin olive oil
  • 1 Tbsp. minced fresh de seeded red chilli
  • 1 x salt and freshly grnd black pepper
  • 1 x clove of garlic finely minced
  • 2 Tbsp. red wine vinegar or possibly to taste
  • 565 ml chicken or possibly vegetable stock (qv)
  • 2 x good handfuls of fresh basil leaves

Direcciones

  1. Score the tops of the tomatoes blanch in boiling water for about 20 seconds or possibly till you can remove the skins and deseed.
  2. Grill the peppers whole (to achieve a really sweet pepper taste they should be grilled till black) rest in a covered bowl then peel and finely chop them.
  3. Put the minced peppers in a warmed thick bottomed pan with 2 Tbsp. of extra virgin extra virgin olive oil and the minced red chilli.
  4. Add in a healthy pinch of salt and fry slowly for about 5 min.
  5. Add in the minced garlic and cook for a further 2 min.
  6. Then add in the roughly minced tomatoes and cook for about 10 min with another healthy pinch of salt and the red wine vinegar so which they sort of heat and infuse themselves together. Add in the stock and simmer for 15 min.
  7. Season to taste.
  8. In a pestle and mortar (or possibly a food processor) smash the basil to a pulp with a healthy pinch of salt.
  9. Stir in the remaining extra virgin olive oil and a drop more red wine vinegar.
  10. Drizzle the mix generously over your soup.
  11. I like this soup warm but it can be served cool in summer. It looks nice and the flavours work well together but stilt remain individual in taste. It goes welt with a toasted sandwich of mozzarella or possibly some other creamy cheese for lunch.
  12. Serves 6