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Summer tomato and red pepper soup

Ingredients 14
Servings 7


  • 3
    slices white bread
  • 400
    medium cucumber
  • 500
    ripe red tomatoes (these should be almost overripe)
  • 4
    medium onions
  • 4
    cloves garlic
  • 2
    ripe red sweet peppers, roasted until blistered and then peeled
  • 500
    vegetable or chicken stock
  • 250
    tomato cocktail
  • 15
  • 1
    lemon, juice
  • 45
    olive oil
  • milled black pepper to taste
  • 1
    green sweet pepper, blanched and diced
  • 1
    bunch fresh sweet basil


Remove and discard crusts from bread. Soften bread in cold water. Peel cucumber and cut into rough cubes. Plunge tomatoes into boiling water. Remove skins and pips. Roughly chop flesh. Finely chop onion and garlic. Halve and seed red peppers. Rinse halves and dice. Reserve 15 ml (1 tbsp). Mix remainder with chopped vegetables, bread, stock and tomato cocktail. Purée. Add sugar, lemon juice and olive oil. Cover soup and chill. Before serving, adjust seasoning and ladle into soup plates. Garnish with reserved red pepper, green peppers and basil leaves. TOTAL KILOJOULE COUNT: 3 850 kJ (920 Cal). A portion: 550 kJ (130 Cal).

Read more on: soup  |  roast

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