Summer tomato and red pepper soup

Fairlady
7 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (14)

3.00 bread — white, slices
400.00 g cucumber — medium
500.00 g tomatoes — ripe
4.00 onions — medium
4.00 garlic — cloves
2.00 red sweet peppers — ripe, roasted until blistered and then peeled
500.00 ml stock — vegetable or chicken
250.00 ml tomato juice
15.00 ml sugar
1.00 lemon juice
45.00 ml fresh chillies — 573
freshly ground black pepper
1.00 green pepper — blanched, diced
1.00 fresh basil
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Method:

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).



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