6 Red Peppers, halved, cored and deseeded
2 Red Chillies, halved, cored and deseeded (optional - makes soup very hot)
1 Bulb Garlic, halved but not peeled
6 Tomatoes, halved
1 tbsp olive oil
450ml (3/4 pint) vegetable stock
4 tbsp savoury seed mix for topping (optional)
4 tsp pesto for topping (optional)
Croutons for topping (optional)
Preheat oven to gasmark 6 / 200 degrees c / fan 180 degrees c
Place peppers, chillies and garlic in a large tin and roast for 15 minutes
Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from oven and allow to cool until you can handle them.
Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.
Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth. Reheat to serve and top with seed mix, pesto and croutons as desired.
Takes 35 minutes (according to book, took me longer because of the skinning and deseeding tomatoes, which can be a pig to do). Will freeze for up to 1 month, can be frozen in concentrated form by stopping the process before you add the stock to save space in the freezer. Recipe claims this serves 8 people but it means 8 teeny-tiny leprichauns, it really serves four or five people if served in an average sized coffee mug. It's all worth it though, I leave the chillies and croutons out but the rest is absolutely delicious.
2 Red Chillies, halved, cored and deseeded (optional - makes soup very hot)
1 Bulb Garlic, halved but not peeled
6 Tomatoes, halved
1 tbsp olive oil
450ml (3/4 pint) vegetable stock
4 tbsp savoury seed mix for topping (optional)
4 tsp pesto for topping (optional)
Croutons for topping (optional)
Preheat oven to gasmark 6 / 200 degrees c / fan 180 degrees c
Place peppers, chillies and garlic in a large tin and roast for 15 minutes
Add tomato halves and roast for a further 10-15 minutes until peppers have charred on the outside. Remove from oven and allow to cool until you can handle them.
Skin peppers and place flesh in a liquidiser. Skin and deseed tomatoes. Place seeds in a sieve and collect juice. Add this to the liquidiser plus the flesh of the tomatoes and chillies.
Squeeze the flesh out of the garlic cloves into the liquidiser with the oil and vegetable stock and liquidise until smooth. Reheat to serve and top with seed mix, pesto and croutons as desired.
Takes 35 minutes (according to book, took me longer because of the skinning and deseeding tomatoes, which can be a pig to do). Will freeze for up to 1 month, can be frozen in concentrated form by stopping the process before you add the stock to save space in the freezer. Recipe claims this serves 8 people but it means 8 teeny-tiny leprichauns, it really serves four or five people if served in an average sized coffee mug. It's all worth it though, I leave the chillies and croutons out but the rest is absolutely delicious.
