Chilled Roasted Red Peppers & Tomato Soup

Chilled Roasted Red Peppers & Tomato Soup

Are you into chilled soups? This Chilled Roasted Red Pepper & Tomato Soup is a taste bud delight and perfect for a light lunch with the ladies on a sunny day or it can be eaten warm as well if chilled is not your thing – but if you try it I think you will like it!!

I love the vibrancy of the colour in this soup and you can be totally authentic and use fresh tomatoes or cheat a bit like I did and used tinned.  The beauty of this soup is that it is gluten free, low carb, healthy fats and “souper” tasty! I’m pretty bad a making a proper lunch for myself when I’m home alone so to make sure I do eat something that’s good for me I often make up a batch of soup, eat some and freeze some for those days I can’t be bothered!

chilled roasted red pepper & tomato soup

What you need:

2 large red peppers (capsicum)

65 ml olive oil

2 garlic cloves

400 g ripe plum tomatoes, peeled or if you are lazy like I am 1 x 400 g tin of diced or whole tomatoes

1 Tbsp brown sugar (optional)

1 tsp paprika

salt & pepper to taste

2 Tbsp balsamic vinegar

300 ml chicken stock (or chicken bone broth if you have some left over from a roast – here’s how I make it)

To serve

Sour cream

Dukkah

What you do:

Preheat the oven to 200 C and line a baking tray with baking paper

Quarter and deseed the red peppers (capsicum), place on the baking tray skin side up, drizzle with a little olive oil and roast in the oven for 30 – 40 minutes (or until the skin starts to soften and shrink)

Put the hot peppers (capsicum) into a glass bowl and cover with cling film, set aside to cool down for about 30 minutes then peel off the skin and discard but keep the juices in the bottom of the bowl. Set aside.

At this point if you have a Thermomix you may like to use it otherwise heat up a fry pan with a bit of olive oil and gently free the whole garlic cloves. If using a Thermomix put 15 g oil into the bowl and add the garlic cloves cook 100 degrees / Speed 1 / 3 minutes.

With either method add the tomatoes, brown sugar, paprika, salt & pepper and cook for a few minutes until the tomatoes begin to soften. (Thermomix 100 degrees / Speed 2 / 4 minutes). If using tinned tomatoes just heat through until sugar is dissolved and everything is combined (Thermomix 100 degrees / Speed 2 / 1 minute).

For Thermomix only add the roasted peppers (capsicum), vinegar, remaining olive oil and chicken stock and blitz. Speed 9 / 15 seconds.

For traditional method add all the ingredients into a blender and blitz until smooth.

Add any extra seasoning to taste.

Chill the soup and then pour into serving bowls, add a dollop of sour cream and a sprinkle of dukkah

Enjoy!

Chilled Red Peppers & Tomato Soup

If you do like a chilled soup you may also like this Tomato & Watermelon one or this Chilled Pea & Yoghurt Soup  (skip over the banging on about the 5:2 we’ve all moved on from that!).

Are you a chilled soup fan? Are you into LCHF? 

 

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