Chilled tomato, red pepper and chilli soup

Name: Chilled tomato, red pepper and chilli soup
Ingredients: 2 garlic cloves, chopped; 2 tablespoons sherry vinegar (or use a good red wine vinegar, or even just straight sherry with a squeeze of lemon juice); ½-1 red chilli (you can make it as chilli hot, or not, as you want); 5 tablespoons extra-virgin olive oil, plus more for drizzling; 1 egg; 700 g ripe tomatoes, roughly chopped (or 600 g tinned chopped tomatoes); 3 red peppers, halved, deseeded and roughly chopped; 1 spring onion, thinly sliced; 2 red onions, thinly sliced

Preparation info

Difficulty
Easy

Appears in

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.