MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tomato And Red Pepper Soup
Categories: Soups
Yield: 1 Batch
25 Ripe tomatoes
2 Red peppers
1 lg Onion
Extra virgin olive oil; to
-soften the onion
4 Stock cubes
Season with ground black
-pepper
1/2 ts Pimenton (optional) *
Fresh basil; torn, for
-garnish, (optional)
Pimenton is a kind of smoky Spanish paprika.
Wash the tomatoes and leave them in bowls with boiling water to help
remove the skin.
Peel off the skin and cut the tomatoes in half and remove the woody
pith.
Chop the onion and start to soften it in the bottom of a large pan
with the olive oil and a medium heat.
Once the onions have softened add the tomatoes. They should be juicy.
Prepare the red peppers by cutting the tops and removing any white
flesh.
Slice roughly and add to the pot.
At this stage there should be juice coming out of the tomatoes
through the cooking process. Continue to heat the mixture and stir.
Do not add any water. This is important.
Add whatever stock cubes you are using. Four is enough and salt
already in the cubes means you should not add more until you are sure
of the taste.
Simmer the soup for 15 minutes and taste.
At this stage I use a hand blender when I can see the peppers and
tomatoes are fully soft.
Blend for 5 minutes to ensure all the seeds and any rough parts are
smoothly blended. (Or use something to mash the mixture.)
At this stage the soup will be thick. From here on in it is down to
taste. I like it like this. It has an intense tomato and red pepper
flavour. Some people may prefer a thinner soup in which case make up
some more stock with a cube and some more hot water and add to taste.
I have listed some other optional extras in the recipe. Cream is an
indulgent option worth considering. Hope you enjoy it and it becomes a
ritual for your family too.
Recipe by Dream Angus
Recipe FROM: <https://theorkneynews.scot/2024/08/08/
recipe-late-summer-tomato-and-red-pepper-soup-2/>
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