A spicy, well balanced and tasty soup with a chilli kick!
Ingredients:
5 Red Capsicums
1Tbsp Olive oil
1 Onion chopped
2 cloves garlic crushed
1½ tsp cumin
2-3 long red chillies, seeds removed and finely chopped (If you make it the day before the chilli will increase it’s heat level)
600g tin chopped tomatoes
3 cups Chicken Stock or Vegetable Stock
To Serve: 3/4 cup thick Greek yoghurt mixed with 2 tsp honey and 1 tsp ground cumin
Method:
1. Pre-heat Fan Grill to 200°C Cut Capsicums in half and flatten with the palm of your hand, cutting the base if necessary. Fan grill approx. 15 minutes until the skin is charred. Place capsicums into a plastic bag for 5 minutes then peel retaining any juices. Don’t do this under a tap it is messy but the flavour is better if you don’t wash away the juices. Chop roughly.
2. Heat oil in large saucepan on low heat, cook onion about 5 minutes until soft. Add garlic, chilli and cumin and cook another 2 minutes being careful it doesn’t burn.
3. Add tomatoes, capsicums and stock. Bring to boil, reduce heat and simmer 15 minutes. Cool and puree.
I also put it through a sieve as the chilli skin wasn’t completely pureed. This is optional.
As noted above the chilli was definitely more prominent the next day and I added about 2 tsp sugar to cut that back a little. If you don’t want it too spicy then use 2 and cook on the same day. Don’t use the smaller, hotter chillies for this recipe.
Serve with a spoonful of spiced yoghurt. Serve so guests can add more if they desire.
(Recipe adapted from Miele)
Thank you, I had a heap of tomatoes that were about to be thworn out and all the other tomato paste recipes were hard work (straining out seeds before blitzing etc) this was so simple yet it tastes amazing and I don’t even like tomatoes.Thank you! 1 likes