Chilled tomato and red pepper soup

How to make Chilled tomato and red pepper soup recipe - To peel tomatoes, cut a cross on the bottom of each. Place them in a bowl and cover with hot water; count to 10, and drain. Return the tomatoes to the bowl and cover with ice water. The skins will peel off easily. soupe froide de tomate et de poivron rouge recette

Special equipment • blender

SERVES 4:

3 slices white bread, crusts removed

1 garlic clove, coarsely chopped

1 tbsp sherry vinegar or red wine

vinegar

1 tbsp olive oil

6 very ripe tomatoes, coarsely chopped

2 red bell peppers, halved, seeded,

and coarsely chopped

1 fresh red chile, seeded and coarsely chopped

sea salt and freshly ground

black pepper

For the garnish:

1 tomato, finely diced

¼ cucumber, seeded and finely diced

1 scallion, finely chopped

Method:

1 Using a blender, purée the bread, garlic, and vinegar until smooth. With the motor running, gradually pour in the oil until incorporated. Add the tomatoes, peppers, and chile, and blend until well combined.

2 With the motor running, slowly add about 2 cups (500ml) ice water, checking the consistency of the soup as you go it should resemble gazpacho. Season to taste with salt and pepper. Add a splash more vinegar if the soup needs it. Refrigerate until needed.

3 Make the garnish just before serving. Put the tomato, cucumber, and scallion in a small bowl and stir to combine.

4 Serve the soup chilled, topped with the tomato and cucumber garnish.

Variations:

For a fiery kick, add a few drops of hot pepper sauce (such as Tabasco), chili sauce, or even a splash of vodka, and serve chilled in shot glasses.

Chilled tomato and red pepper soup