A healthy eating idea.
Suitable for Vegetarians
A delicious twist on the classic tomato soup. The roasted red peppers add extra sweetness and flavour to this dish.
Serves 4
2 red peppers, roasted, skinned, deseeded and chopped
1 tablespoon of olive oil
1 large onion, finely chopped
2 garlic cloves, finely sliced
675 g/1 1/2 lb ripe tomatoes
2 tablespoons red wine vinegar
600 ml/1 pint/2 1/2 cups chicken or vegetable stock
Salt and freshly ground pepper to taste
Chopped fresh basil to garnish.
Roast the red peppers in the oven until their skin starts to blacken. Place in a bowl and cover with cling film. When cool enough to handle remove the skin and the seeds. Roughly chop the remaining flesh.
Slit the skin of the tomotoes, place in a bowl and cover with boiling water. Leave for a few minutes then drain. When cool enough to handle the skin should slip off the tomatoes. Roughly chop the tomatoes.
Heat the olive oil in a large non-stick pan and add the onions and garlic. Cook until soft.
Add the chopped peppers and tomatoes to the pan and cook gently for a few minutes. Add the red wine vinegar and cook for 5 minutes. Then add the stock and season to taste. Simmer for 20 minutes.
Just before serving, chop a handful of fresh basil and add to the soup. Then process in a food processor or blender until smooth.
Garnish the final dish with a few the larger basil leaves.
We hope you enjoy this healthy low fat recipe.