Spicy Roasted Capsicum and Tomato Soup
The soup is great served warm or cold with a number of different toppings. Pick and choose from cheesy bread, fried chorizo, grilled seafood or Gazpacho-style salad. Or do what I did; mix and match.
For the Spicy Roasted Capsicum and Tomato Soup
- 2 medium red capsicums
- 1 tbsp olive oil
- 400 g (1 can) diced organic tomatoes
- 2 cups vegetable stock
- 2 tbsp Worcestershire sauce
- freshly ground black pepper
- any combination of: cheesy toast or fried chorizo or grilled seafood
- freshly chopped herbs
To prepare the Capsicum (bell peppers):
Wash capsicums thoroughly. Cut capsicums in half lengthways, remove the seeds and cut again lengthways into 3-4 strips.
Place capsicum in a large roasting tray. Drizzle with olive oil, toss to coat and roast in preheated oven for 25 minutes.
To make the Spicy Roasted Capsicum and Tomato Soup:
Once ready, remove capsicum from oven and transfer to a zip-lock bag, seal and wait for 5 minutes for the skins to separate from the flesh.
Once cool enough to handle, remove the capsicum from the bag and peel the skins off, discard.
Transfer peeled capsicum strips into a medium saucepan. Add canned tomatoes, stock and Worcestershire sauce.
Blend everything with a stick (immersion) blender.
Bring to a boil then serve.
If serving the soup cold, allow the soup to come to room temperature then chill in the fridge. Top this version with a finely diced salad of cucumbers, tomatoes, onion and capsicum.