recipes
Roasted pepper gazpacho
Ingredients
- 3 large red peppers
- 3 tbsp olive oil
- 4 shallots, chopped
- 1 sprig fresh thyme
- 1 bay leaf
- 1 clove garlic
- 3 sprigs basil
- 6 plum tomatoes
- 800ml tomato juice
- 100ml double cream
- 1 tbsp tomato puree
- 1 tsp Tabasco
Method
Deseed and quarter the peppers. Heat the oil in a large pan and sauté the shallots with thyme, bay leaf and garlic until soft. Add the peppers and basil and cook for about 5 minutes until the peppers are soft. Reduce the heat, cover and cook for 10 minutes, stirring occasionally. Remove from the heat; add the tomatoes, tomato juice and season. Remove all herbs and blend the soup until smooth. Add the cream, tabasco and tomato puree and blend. Pass, season and chill before serving.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.