Here comes the summer! This is a delicious soup served cold in shot glasses with a small quenelle of soured cream on top. It’s nice served just a little warmer room temperature with some toasted French bread slices. It’s great served hot. And it’s wonderfully simple to make.
I don’t bother removing the skins from the pepper: the skin is taken out of things when you scrape the soup through a strainer. The end result has no hint of bitterness, it’s creamy, subtle, rich and smooth, yet light and refreshing. Just like me, really...
- Four red peppers, chopped
- 1 red onion, chopped
- 2 beef tomatoes, de-seeded & chopped
- 500ml good chicken stock
- 250 ml water
- 1 stick celery, chopped
- 1 tsp salt
Slug everything into a pan and bring to a boil, skim off any foam and reduce the heat to give a nice simmer: partially cover the pan and find something else to do for 30 minutes or so. Leave it to cool a little, whizz and then scrape through a fine mesh strainer.