Chilled tomato, red pepper and chilli soup


Preparation info

    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

This is a relatively simple-to-make summer soup (although, funnily enough, it’s also quite good served hot in winter). You can make it as spicy as you want, with more or less chilli; and for another flavour dimension, replace the chilli altogether with pimentón (Spanish smoked paprika), or use a tin of piquillo peppers in place of the red peppers for a light smoky taste.