Name: Red Capsicum Soup with Orange and Tarragon-Basil Oil
Ingredients: 4 red capsicums (bell peppers); 150 ml (5 fl oz/⅔ cup) extra virgin olive oil; 1 bunch tarragon; salt and freshly ground pepper; 400 ml (14 fl oz/1⅔ cups) chicken or vegetable stock; zest and juice of 1 orange; 1 tin of peeled tomatoes (400 g/14 oz); 3 garlic cloves, crushed; 1 large onion, diced; 3 tbsp olive oil; 1 bunch basil; sea salt, to taste

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

This soup can be served hot in the winter or cold in the summer.

Ingredients

For the Soup

4 red capsicums (bell peppers)
3 tbsp olive oil
1 large

Method

If you have a gas cooker, light the burners. Lay the capsicums on the burners and scorch the capsicums until black. Turn regularly. If you do not own a gas cooker, it can also be done under the grill. Place the blackened capsicums in a plastic bag and seal. In the meantime, put a pan on the heat. Heat the olive oil and sauté the onion. Then add the garlic and tomatoes. Pour in the stock and sim