Tomato & Pepper Soup

• The idea for this soup came about from a salad with vinaigrette that was left over.
• The vinegar gives the soup a tangy taste and the chilli flakes a little ‘heat’ 

INGREDIENTS

• 500g tomatoes
• 3-4 Peppers – red, orange or yellow – not green
• 1 -2 tablespoons wine or cider vinegar
• 1 litre of vegetable stock 
• ½ – 1 teaspoon chilli flakes
• 1 tablespoon of sunflower oil
• Salt and pepper to taste

METHOD

• Skin the tomatoes in boiling water.
• Chop the tomatoes into quarters and fry gently in the sunflower oil.
• Cut the peppers into medium sized chunks and add to the tomatoes and stir.
• Add the vegetable stock and the vinegar.
• Add the chilli flakes and simmer gently until the peppers are soft.
• Take the pan off  the heat  and purée the contents with a stick blender.
• Season to taste.
• Reheat before serving if necessary.

Meakin – Spanish Garden Soup Dish