Chilled Tomato and Piquillo Pepper Soup with Fresh Basil

Name: Chilled Tomato and Piquillo Pepper Soup with Fresh Basil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 800 g/1 lb 12 oz ripe tomatoes, chopped; 10 piquillo peppers; 1 red onion, chopped; 3 garlic cloves, peeled and crushed; 4 tbsp good olive oil, plus extra for serving; 200 ml/7 fl oz/scant 1 cup mineral water; few drops Tabasco sauce (optional); 1 handful basil leaves; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

800 g/1 lb 12 oz ripe tomatoes, chopped
10

Europe
Spain
Starter
Soup
Vegan
Gluten-free
Mediterranean

Method

Roasting the tomatoes for this soup really intensifies the flavour and it could also be served hot, if you prefer. The piquillo peppers can also be be substituted with two deseeded and chopped red bell peppers.

Preheat the oven to 200°C/400°F/gas mark 6.

Put the tomatoe