Spicy Tomato Soup with Red Pepper Cream

Serves 4
Soup Ingredients:
- 5 lbs campari tomatoes, halved
- 5 red chiles, seeded or 5 jalapeno, seeded or 3 large green chiles, seeded
- 1 red bell pepper, halved and seeded
- 1 large red onion, chopped
- 6 garlic cloves
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3/4 cups vegetable stock
- salt and pepper
- 1 avocado, diced, to garnish
- 2 cups arugula, to garnish
Pepper Cream Ingredients:
- 1 red bell pepper, halved and seeded
- 2 tbsp olive oil
- 2/3 cups or 6 oz crème frâiche or double devon cream
- a few drops of your favorite hot sauce
Directions:
- Preheat oven to 400’°F. Place all of the soup ingredient vegetables in a roasting pan. Drizzle all vegetables with olive oil and toss together. Then roast 40 minutes, until tender.
- In the meantime make the pepper cream. Cut the red pepper in half and remove the seeds, place the red pepper skin side up on a baking try, brush with olive oil and bake 35 minutes, until the skin is blistered.
- Transfer the single pepper into a blow and cover for about 10 minutes, or until cool enough to handle. Peel away skin and puree the flesh in a blender or food processor with crème frâiche, add a few drops of your favorite hot sauce. Chill in refrigerator until ready to serve. This cream firms up while cooling.
- Remove roasted vegetable from the oven and process using blender/food processor/immersion blender in small batches adding small amounts of vegetable stock to make smooth and transfer to a large pot on the stove. You may choose to use more or less stock based on the consistency you are looking for in your soup.
- Heat soup gently on the stove adding salt and pepper to taste. Ladle soup into bowls, add a spoon of red pepper cream into the center of the bowl, sprinkle avocado over top of cream, pile arugula leaves on top and serve.
Kcals 315 / 5g P / 24g C