Iced Red Pepper Soup
3 red (bell) peppers, seeded and chopped
1 red onion, chopped
340g/12oz tomatoes, sliced
1 tsp tomato paste
900ml/1½ pints/3⅔ cups vegetable stock
150ml/¼ pint/scant ⅔ cup milk
salt and ground black pepper
chopped coriander (cilantro)to serve
1 Put the red peppers, red onion, tomatoes, tomato paste and stock in a large pan. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes or until the vegetables are tender. Strain, reserving the liquid.
2 Blitz the vegetables in a blender or food processor until smooth. Push through a sieve to remove the tomato seeds.
3 Mix the reserved liquid, vegetable purée and milk in a bowl. Season with salt and pepper. Cooland then chill for at least 2 hours before serving.
4 Serve in chilled bowls sprinkled with coriander.