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4–6
Medium
1 hr 30
Published 1997
This soup is simplicity itself to make, and the end result is a fat-free, glossy, fresh-tasting, tomato-red purée. I like to serve it hot with a dollop of crème fraîche and basil, but the cream is optional.
This soup is also delicious cold. Chill it for several hours; then garnish it with basil and, if you like, a swirl of really good olive oil; omit the cream.
Roasting red peppers and tomatoes intensifies their flavour and gives them an added richness. Roasted onion and gar