Tomato and Bell Pepper Soup

The fresh tomatoes, roasted red peppers, chili pepper, and basil form a unique mix that you can swing Italian or Tex-Mex. It tastes just as good with a toasted mozzarella, tomato, and basil sandwich as it does with a nice hunk of cornbread.

If you’re looking for a slow-cook, feel free to lovingly blanch, peel, seed, and chop the tomatoes … and grill, peel, and chop the red bell peppers. For a quick cook, pick up a can or two of plum tomatoes and a jar of roasted red peppers, which I’m sure God created on the Eighth Day, because I love them so.

Fresh Tomato and Red Pepper Soup

Adapted from Jamie Oliver’s “The Naked Chef”

·         15 ripe plum tomatoes

·         3 medium red bell peppers

·         1/2 cup lunaolivo basil olive oil

·         1 tablespoon chopped fresh seeded red chili

·         Salt and freshly ground black pepper

·         1 clove of garlic, finely chopped

·         2 tablespoons red wine vinegar, or to taste

·         2 cups chicken or vegetable stock

·         2 handfuls of fresh basil leaves

·          

1. Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seed. Grill the peppers whole (to achieve a really sweet pepper taste they should be grilled until black), rest in a covered bowl, then peel and finely chop them.

2. Put the chopped peppers in a warmed, thick-bottomed pan with 2 tablespoons of extra-virgin olive oil and the chopped red chili. Add a pinch of salt and cook for about 5 minutes. Add the chopped garlic and cook for 2 minutes. Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and red wine vinegar so that they sort of melt and infuse themselves together. Add the stock and simmer for 15 minutes. Season to taste.

3. In a food processor, chop the basil to a pulp. Add a pinch of salt. Stir in the remaining olive oil and a drop more red wine vinegar. Drizzle the mixture generously over your soup