Tomato and Red Pepper Soup

Preparation info
  • serve


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


This is an example of a chilled soup in which the vegetables are cooked first until tender, then pureed, flavoured with herbs and seasonings. Chilled borsch and vichyssoise are two classic soups made by this simple method.

Cooking times depend on the vegetable used. Courgettes, for example, soften in about 5 minutes, while the red peppers in this recipe take about 20 minutes to become t