Monday, 2 November 2009
Tomato and chilli soup (3 colours)
This soup is really easy to make and well worth it. The recipe states to use 5 chillis, but that probably depends on their size and the most we've made it with was 4 (which turned out to be a little hot for our liking).
Plum tomatoes - 1.5kg, halved
Red chillis - 2-4, seeded
Garlic - 6 cloves, crushed
Red onion - 2, roughly chopped
Red (bell) pepper - 1, halved and seeded
Tomato puree - 2 tbsp
Olive oil - 3 tbsp
Vegetable stock - 400ml
1) Preheat the oven to 200° / gas mark 6. Place the tomatoes, chillis, red pepper, garlic, onions and tomato paste in a roasting tin. Drizzle all the vegetables/fruits with oil and toss. Roast for 40 minutes.
2) Process the vegetables/fruits in a food processor in batches, adding a ladleful of stock to each batch to make a smooth thick puree. Be careful at this point to make sure that the chillis don't all end up in the same batch.
3) If you prefer to remove the seeds then press through a sieve or strainer and add more stock to thin as necessary. Heat gently and serve. Serves 4-5.