Mediterranean tomato & red pepper soup
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Mediterranean Diet
Serves: 4 People
Ingredients
  • 2 Tablespoons extra virgin olive oil (EVOO)
  • 1kg (2,2 pounds) Ripe organic tomatoes, diced (if fresh tomatoes are not in season, you could replace it by tomato passata, but it is best with fresh tomatoes)
  • ½ kg (1,1 pounds) Organic red bell pepper, diced
  • 1 Onion, peeled and diced
  • 2 Garlic cloves, peeled and crushed
  • 1 l (4 cups) Vegetable stock or water
  • A pinch of red chili pepper flakes
  • A pinch of freshly ground black pepper
  • 1 Teaspoon sea salt, or salt to taste
  • Fresh basil leaves, thinly sliced to decorate the dish
Instructions
  1. Have the tomatoes, the red pepper and the fresh basil leaves well washed and all the ingredients prepared as indicated in the ingredients description.
  2. Heat the EVOO in a large saucepan over medium heat, add the garlic and sauté for around 1 minute until it begins to colour lightly. Add then the onion and the red peppers, add a pinch of salt and sauté for a couple of minutes. Add the tomatoes, the pinch of red chili pepper flakes and sauté all together for about one minute at low heat.
  3. Add the vegetable stock (or water) bring to the boil, and then turn the heat to low heat and simmer for 15-20 minutes stirring occasionally. You can add a pinch of sugar if you do not like the acidity of the tomatoes. Add a pinch of freshly ground black pepper and salt to taste.
  4. Remove the saucepan from the heat and with the help of a hand mixer (ideally a powerful one of at least 450 watt) mix it all well until perfectly combined. Serve hot with the slices of fresh basil leaves and drizzle a bit of EVOO.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/mediterranean-tomato-red-pepper-soup/