Chilled Roasted Tomato and Capsicum Soup
This is a lovely soup to serve at the end of a hot day. Garnish it with a few chilli flakes, a drizzle of olive oil and some basil leaves.
Servings: 4 people
Ingredients
- 6 Roma tomatoes, washed and quartered lengthways
- 2 whole red capsicums, washed
- 1 red onion, peeled and chopped
- 1/2 cup raw almonds
- 1 L chicken stock substitute with vegetable stock if you prefer
- 1/4 cup olive oil
- 2 tbsp sherry vinegar substitute with red wine vinegar
- sea salt and freshly cracked pepper
- basil leaves, olive oil and chilli flakes to garnish
Instructions
- Preheat the oven to 160°C (140°C fan-forced) and line a baking tray with paper.
- Arrange the tomatoes cut side up on the tray, and the capsicums next to them. Drizzle 2 tbsp of the olive oil on top of the tomatoes and sprinkle with a little salt.
- Roast for about 1 hour until the tomatoes start to darken in colour. The skins of the capsicums will, too. Remove from the oven and set aside.
- When cool enough to handle, twist the tops of the capsicums and pull out the centre with the seeds and let any juice pour out. I don't usually peel the capsicums, but you can if you wish.
- Grind the almonds into almondmeal using a blender or a food processor.
- Heat the remaining 2 tbsp of the olive oil in a saucepan and saute the onions until soft, 5-10 minutes. Then add the ground almonds and stir in.
- Add the stock, cooked tomatoes and capsicums, bring to a boil, turn down to a simmer, cover and cook for 10 minutes. Then turn off the heat.
- Allow to cool for 10 minutes or so, then blend the soup with a hand-held blender or in a food processor. Stir in the vinegar and season to taste.
- Refrigerate for about 2 hours until cold. Check for seasoning - you may wish to add a little more vinegar. Garnish with basil leaves, a few chilli flakes and a drizzle of olive oil before serving.
Notes
The soup also tastes delicious served warm. It will keep in the fridge for up to 3 days. It is suitable to freeze.