The beautiful rich red colour of this soup makes it a very attractive starter, or light lunch. For a special dinner, toast some tiny croutons and serve sprinkled into the soup.
ingredients
serves 4 - 6
4 red peppers, seeded and chopped
1 large onion, chopped
1 tsp olive oil
1 garlic clove, crushed
1 small red chilli, sliced
3 tbsp tomato puree
3 3/4 cups chicken stock
finely grated rind and juice of 1 lime
salt and black pepper
shreds of lime rind, to garnish
method
1. Cook the onion and peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until softened.
2. Stir in the garlic, then add the chilli with the tomato puree. Stir in half the stock, then bring to the boil. Cover the pan and simmer for 10 minutes.
3. Cool slightly, then puree in a food processor or blender. Return to the pan, then add the remaining stock, the lime rind and juice, and seasoning.
4. Bring the soup back to the boil, then serve at once with a few strips of lime rind, scattered into each bowl.
