CHILLED TOMATO & CAPSICUM SOUP

Perfect for post-Christmas as a change from the richness of Christmas fare. A chilled soup is so refreshing. Serve with sourdough bread or ciabatta.

Tip: tomatoes are hugely improved by adding a little sugar – it brings out the flavour of the tomatoes while counteracting the acidity.

1 large onion
1 large clove garlic
1 long red chilli
1 tab olive oil
1 tablespoon red wine vinegar
1 kg fat vine tomatoes
2 red capsicums, seeds removed and roughly chopped
Salt, ground pepper, & sugar to taste

Chop onion and garlic and toss in a frying pan with the olive oil until onion begins to soften, then add capsicums and toss for a few minutes. Add the chopped chilli and tomatoes, some seasoning and the red wine vinegar.

Continue to saute until everything is soft.

Puree and sieve to get rid of the tomato skins.

If a thinner soup is desired, add tomato juice.

The soup should be very red and full of flavour – keep adding seasoning as needed and even a teaspoon of tomato paste could help.

Serve chilled.

Recipe courtesy NZ Gardener Garden Diary