The Naked Chef
By Jamie Oliver
Fresh tomato and sweet chilli pepper soup
With smashed basil and olive oil
Not Too Tricky
serves 6
About the recipe
I like this soup hot, but it can be served cold in summer. It looks nice, and the flavours work well together but still remain individual in taste. It goes well with a toasted sandwich of mozzarella, or some other creamy cheese, for lunch.
The Naked Chef, p22
Recipe From
Ingredients
15 ripe plum tomatoes
3 medium red peppers
approx. 7 tablespoons extra virgin olive oil
1 tablespoon chopped fresh deseeded red chilli
salt and freshly ground black pepper
1 clove of garlic, finely chopped
2 tablespoons red wine vinegar, or to taste
565ml/1 pint chicken or vegetable stock (see page 223)
2 good handfuls of fresh basil leaves
Method
Find the recipe!
For the full recipe, head to page 22 of The Naked Chef.
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