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Chilled soups are great for the summer months. As Christmas is in the Southern Hemisphere in South Africa this soup makes an excellent starter. You can keep it chilled by adding a few ice cubes before serving. The great thing is that you can prepare it the day before and simply chill in the refrigerator over-night. I’ve added a red habanero chilli to this recipe as we like it spicy. You could substitute with a milder chilli (cayenne for example), reduce the chilli to a half or quarter or even omit it completely. I sometimes call this my Not Gazpacho soup, as gazpacho is not the only chilled soup around.
60 mins prep time/35 mins cook time/serves 4
Ingredients:
2 red bell peppers, peeled
3 tbsp olive oil
1 large onion (red or white), peeled and finely chopped
2 plump cloves of garlic, crushed and finely chopped
675g (2 4/5 cups) plum tomatoes, peeled
150ml (3/5 cup) red wine (a light but full bodied one eg shiraz)
600ml (2 ½ cups) chicken stock (or turkey stock [use the giblets/trimmings])
Salt and freshly-ground black pepper, to taste
1 habanero chilli, finely shredded, to garnish (optional)
Fresh basil, torn, to garnish
Method:
To peel the red bell peppers, place the peppers over an open gas flame until black all over. Place in a bowl, cover with cling film and leave to stand for 1-2 minutes. Remove the peppers from the bowl and peel off the blackened skins. Remove the seeds and chop the flesh.
To peel the tomatoes: 2/3 fill a large saucepan with water then bring to a boil. As the water heats, use the time to give the tomatoes a little prep. Give them each a gentle rinse in the sink and remove their cores. On the bottom of each, make a small X-shaped insertion with the tip of a sharp utility or paring knife. Using a slotted spoon, carefully lower the tomatoes into the water, one at a time. Cook for 30-60 seconds. You’ll know they’re ready when the skin at the “X” mark begins to loosen.
When each tomato looks about ready, remove it from the pot. Immediately transfer it into a large bowl filled with ice water. This will prevent any further cooking. Pierce the outer layer of tomato skin with the tip of a knife and lift. The skin will glide right off.
Remove and discard the seeds, chop up the flesh and place in a bowl as you peel the next one.
Heat the olive oil in a pan or wok and gently sweat down the onion and garlic for about 10 minutes, until soft and just beginning to colour.
Add the chopped tomatoes and peppers, put a lid on and simmer gently for 10 min. At this point pour in the wine, increase the heat slightly and cook for a further 5 min. Now add the stock, bring to a boil and cook for 20 minutes. Take off the heat, season to taste with salt and black pepper then return to the heat and continue boiling for a further 20 minutes.
Take off the heat again, allow to cool slightly then blend or process until smooth. Turn into a bowl, allow to cool completely, cover with clingfilm and chill in the refrigerator.
For the chillies, you can either shred them finely and add raw as a garnish. For a milder flavour, fry gently in a little oil until soft, transfer to a plate then allow to cool and use as a garnish.
The following day, divide the soup between four chilled bowls, garnish with the chilli (if using) and the basil. If desired, pop in a couple of ice cubes to keep the soup cold and serve.
