Roasted red capsicum
This satisfying soup is ideal for the warmer weather. Preparation: 15min. Cooking: 25min. Serves: 4
- Grill red capsicums on a gas flame or barbecue until blistered and blackened. Allow to cool, then rub off skin, remove seeds and stem. Roughly chop.
- Heat olive oil in a saucepan and gently cook finely chopped onion and chopped garlic until tender. Add canned tomatoes and chicken stock, bring to the boil and simmer for 10 minutes. Season with salt and pepper.
- Add capsicums to soup, then puree in batches until smooth.
- Return soup to the saucepan and reheat before serving. Serve with a dollop of sour cream and a grind of pepper.