Chilled Tomato And Piquillo Pepper Soup With Fresh Basil
20m prep 30m cook 3h ready
This chilled soup features roasted tomatoes and piquillo peppers blended until smooth, seasoned with Tabasco and topped with fresh basil. It's a refreshing summer starter that can also be served hot.
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 208 mg
- Iron: 2.35 mg
- Magnesium: 48.7 mg
- Phosphorus: 205 mg
- Potassium: 893 mg
- Zinc: 1.53 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 10 piquillo peppers
- 59.1 ml good olive oil
- 200 ml mineral water
- Tabasco sauce
- 1 basil leaves
- sea salt
- freshly ground black pepper
Prepare
- Chop 800 g ripe tomatoes
- Chop 1 red onion
- 3 clove garlic, peeled and crushed
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6. Place the chopped tomatoes, piquillo peppers, chopped red onion, and crushed garlic cloves on a lipped baking sheet. Sprinkle with salt and pepper, then drizzle generously with olive oil. Use your hands to toss everything together until well coated.
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Step 2.
Roast the vegetables for about 30 minutes, turning them occasionally with a spatula, until they are tender and just slightly charred at the edges.
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Step 3.
Transfer the roasted vegetables to a food processor. Add the mineral water and blend until smooth. Pass the mixture through a fine sieve into a bowl, pressing with a spoon to extract as much liquid as possible. Discard the solids.
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Step 4.
Season the soup with salt and pepper to taste. Add a few drops of Tabasco sauce if you want a spicy kick. Stir well, then cover and refrigerate for at least 3 hours or overnight until thoroughly chilled.
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Step 5.
To serve, ladle the chilled soup into bowls. Scatter fresh basil leaves over the top and drizzle with a few drops of olive oil. Serve immediately.
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