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Chilli and Sweet Pepper Soup
Chilli and Sweet Pepper Soup is a traditional Fusion recipe for a soup dish inspired by the traditional red bell pepper based dips of North Africa, but with the inclusion of chillies to give the dish a little fire. The full recipe is presented here and I hope you enjoy this classic Fusion version of Chilli and Sweet Pepper Soup.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetarian RecipesFusion RecipesFusion Recipes
This one of the classic 'New World' soups that makes the most of the flavours of capsicums and tomatoes. The soup is also a bright red colour and wonderful to look at.
Ingredients:
2 red bell peppers
1 medium-sized red onion
2 red
chilli pods finely diced (de-seed these if you don't like a heavy chilli 'bite')
3 sprigs fresh
basil
15 stalks fresh
coriander
400g tin chopped tomatoes
2 garlic cloves
100ml chicken or
vegetable stock
50g butter
juice of ½ lime
dash of Worcestershire sauce
Method:
Blacken the peppers on a gas flame or bake in a medium over for about 15–20 minutes until the skin starts to turn brown. Remove the skins, allow to cool and dice.
Melt the butter in a pan on medium heat and add the onion chilli and garlic. Sweat until the onion turns transparent then add the diced, blackened, peppers. Cook for about a minute then add the lime juice, Worcestershire sauce and the chopped coriander and basil. Heat until the herbs have wilted and then add the tin of tomatoes and the stock. Bring the mixture to the boil, simmer for 2–3 minutes and season to taste.
When heated thoroughly pour into a blender and blitz until it forms a smooth paste. Pour through a fine-mesh sieve, pressing down with a wooden spoon to extract the juice and return the soup to the heat to warm.
Serve in a bowl with a dollop of natural yoghurt and a sprig of basil along with two pieces of toasted French Breads. For a more rustic soup blitz with a hand blender to make sure any large pieces are broken down, warm and serve as above.
