Chilled Tomato And Piquillo Pepper SOUP With Fresh Basil
- 20m Prep Time
- 30m Cook Time
- 3h Ready In
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.
Ingredients
- 800 g ripe tomatoes chopped
- 10 piquillo peppers
- 1 red onion chopped
- 3 clove garlic peeled and crushed
- 59.1 ml good olive oil
- 200 ml mineral water
- Tabasco sauce
- 1 basil leaves
- sea salt
- freshly ground black pepper
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.