Iced tomato and pepper soup

Recipe Categories : | All Soups | Vegetable soups | Tomato | Capsicum |

Serves : 6

Ingredients :

• 675g tomatoes
• 340g green peppers
• 600ml chicken stock
• ½ tspn ground cumin
• 2 tbsp orange juice
• 2 tspn lime juice
• 1½ tbsp chopped coriander or chives

Preparation and Cooking Instructions

1. Skin the tomatoes, cut them in quarters, and put in a food processor.
2. Stick the peppers on long skewers and grill them, or lay them over a gas flame, turning frequently until the skin is blistered and charred evenly all over. Cool until they are cold enough to handle, then scrape away the skin, rinsing off the last bits under the cold tap. Cut the peppers in pieces, discarding the seeds, and add them to the tomatoes.
3. Process until reduced to a hash, then add the chicken stock and process again until the mixture is reduced to a rough purée. Turn into bowl and stir in the cumin, orange and lime juice, and the chopped coriander, if used. Chill for 2-3 hours, or overnight; the soup should be very cold.
4. Serve the soup in chilled cups, adding the chives sprinkled over the soup.