Chilled tomato and red pepper soup

Name: Chilled tomato and red pepper soup
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 500 g (1lb 2oz) ripe plum tomatoes; 250 g (9oz) sunblush tomatoes in olive oil; 100 g (3½oz) marinated red peppers (preferably sun-dried); 2 garlic cloves, crushed; 1 small red onion, finely chopped; 6 tbsp. sun-dried tomato paste; 23 tbsp red wine vinegar; A pinch of dried crushed chillies; Dash each of Tabasco and Worcestershire sauce (optional); 600 mL (1 pint) vegetable stock; Leaves from 2 x 20 g packets fresh basil; 6 tbsp. olive oil; Juice of 1 lemon

Based on the Spanish classic, gazpacho recipe, the traditional method of pounding the ingredients with a pestle and mortar is made much easier by using a blender. This is a recipe that actually tastes better if you make it ahead of time, as the flavours will develop and meld together while the soup is chilling in the fridge.

By The GH Kitchen TeamPublished: 14 July 2004

Jump to recipe

Food, Bread, Serveware, Ingredient, Dishware, Dish, Cuisine, Tableware, Baked goods, Condiment,

Preparation Notes: plus 4 hours (or overnight) chilling

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

For the soup

500 g (1lb 2oz) ripe plum tomatoes
250 g (9oz) sunblush tomatoes in olive oil
100 g (3½oz) marinated red peppers (preferably sun-dried)
2 garlic cloves, crushed
1 small red onion, finely chopped
6 Tbsp. sun-dried tomato paste
23 tbsp red wine vinegar
A pinch of dried crushed chillies
Dash each of Tabasco and Worcestershire sauce (optional)
600 ml (1 pint) vegetable stock

For the basil dressing

Leaves from 2 x 20 g packets fresh basil
6 Tbsp. olive oil
Juice of 1 lemon

Directions

1. Step 1
  Put the plum tomatoes in a blender. Reserve six sun-blush tomatoes, then add the remainder to the blender with the peppers, garlic and red onion. Whiz until smooth.
2. Step 2
  Add the tomato paste, vinegar, chillies, Tabasco and Worcestershire sauce (if using), and stock. Whiz briefly to combine. Season to taste with salt and freshly ground black pepper, and chill for at least 4hr, or overnight.
3. Step 3
  To make the basil dressing, put all the ingredients in the blender and whiz until smooth. Pour into a jug, cover and set aside.
4. Step 4
  To serve, spoon the soup into bowls, drizzle each one with the basil dressing, then garnish the top with a sun-blush tomato and a basil sprig, if you like. Serve with fresh bread.
5. Step 5
  To serve. Buy a selection of cured meats, such as salami and Parma ham – around six slices of each. Put on a plate with a large ball of mozzarella – the one made from buffalo’s milk is deliciously creamy. Drizzle with extra-virgin olive oil and heap some sunblush tomatoes on the plate, too. Empty a jar of artichokes marinated in oil into a bowl and put some olives in another. Serve with fresh bread and let everyone help themselves.
  
  Try these other great Spanish recipe ideas
  
  Spanish chicken stew
  
  Smoky Spanish mussels
  
  Smoked salmon frittata
  
  Churros with chocolate sauce
  
  Spanish chicken bites

Per Serving:

Calories: 170
Total carbs: 9 g
Total fat: 14 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next