Chilled tomato, red pepper and chilli soup

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Preparation info

    • Difficulty

      Easy

Appears in

Vegetables: The new food heroes

Vegetables

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.