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Member recipe

Tomato Soup

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Serves 4

A lovely tomato soup with a hint of roasted red pepper and chilli.

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  • 6 - 8 ripe large tomatoes, skinned and chopped
  • 3 cloves of garlic
  • 1/2 inion
  • 1/2 red chilli, deseeded and chopped
  • 1 red pepper, roasted and skins removed
  • 1/2 vegetable stock


    1. Peel tomatoes, cover them with boiling water for about 1 minute. Peel. Grill peppers then set aside to cool and skins will be easy to remove.
    2. Heat a little olive oil and fry onion, garlic and chilli. Add the peppers after 3 minutes, this intensifies the flavour.
    3. Add the skinned tomatoes and cook for a bit to allow them to soften, then add the stock.
    4. Cook for 15 minutes and allow to cool. Once cooled, put a whizzer through the mix - sometimes i strain the seeds out if I'm feeling in the mood, otherwise I like them with seeds.
    5. Easy and yummy!

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