Tomato and Sweet Chilli Pepper Soup With Basil
2kg Whole Plum Tomatoes
550gms Vegetable Stock
50gms Whole Red Peppers
2tbsps Extra Virgin Olive Oil
2tbsp Red Wine Vinegar
2tsps Garlic Puree
2tsps Red Chillies Chopped
1 Bunch of fresh Basil
Salt and Pepper to season
Score the top of the tomatoes and blanch in boiling water for about 20 seconds so that you can remove the skins & deseed. Grill the peppers, and when cool enough to peel and chop. Place the chopped peppers in a warmed pan with some of the olive oil & chill. Add a pinch of salt and fry for about 5 minutes. Add the chopped garlic and cook for 2 minutes. Add the roughly chopped tomatoes and cook for 10 minutes, add some more salt and vinegar. Add the stock and simmer for 15 minutes. In a food processor smash the basil to a pulp. Stir in the remaining olive oil and a drop more vinegar. Drizzle this mixture over the soup and serve.