“Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad” – Miles Kington
The same could be said of the bell pepper. The entire family of peppers (bell peppers, chillies etc.) are technically fruits but you would never see them on a dessert platter – except possibly in some ‘ground-breaking’, edgy restaurant. I guess potentially I could be marketing this recipe as a smoothie bowl but let’s be realistic, it’s just soup.
I have a very mixed relationship with peppers. I’m not a huge fan of the texture but I do quite like the taste so turning them into soup seemed like a perfect solution to my problem. Obviously as I was also using tomatoes, red peppers were the obvious choice for a bright, vibrant soup but if you don’t like tomatoes, pepper soup is also very tasty and can be made in a wide range of colours. Peppers come in more than the standard four varieties (red, orange, yellow and green); you can also find them in white and both light and dark shades of purple. Purple isn’t a colour that appears in many dishes as there isn’t a wealth of naturally purple food out there so a bowl of bright purple soup is really exciting!
Peppers differ from their spicy counterparts as they exhibit a recessive trait – they do not produce capsaicin. This is the molecule responsible for the burning sensation when eating chilli. It is a strong irritant and is very hydrophobic so is not affected by water at all. This means rinsing your mouth with water will do nothing to alleviate the heat from chillies but milk (which is an emulsion of fat in water) can help relieve the pain. For the same reason, washing your hands with just water after chopping chillies will not remove the capsaicin so it is still dangerous to rub your eyes but using soap – something designed to bond to both water and fats – will help clean the capsaicin off your skin. Interestingly for the same reason, even bleach will not remove capsaicin but oil will so swilling your mouth out with oil, whilst gross, will remove the heat. In the same vein, capsaicin is soluble in alcohol so rinsing with vodka or another spirit would also help alleviate the pain but do not swallow it as this just moves the capsaicin to an area which you can’t clean as easily. Of course you can then proceed to wash your mouth out with water which will remove the remaining vodka.
The difference between red/yellow/orange peppers and green peppers is time. All peppers start out green and as they ripen they change colour. As a result, red peppers are sweeter than their green counterparts although you can get some varieties which stay green even when fully ripe. This means you can make soups of all shades.
I hope you enjoy the recipe!
Tomato and Red Pepper Soup:
Time: 1 hour
Cost per portion: about 50p
3 large red peppers
6 medium tomatoes
1 medium to large onion
2 cloves garlic
500ml vegetable stock
2 tbsp tomato paste
Salt and pepper
For cheese tuiles, grate 200g cheddar or parmesan.
Preheat the oven to gas mark 6 (2000C).
Halve the tomatoes, remove the seeds and stalks from the peppers and place on a baking tray.
Drizzle with olive oil, season with a little salt and pepper.
Roast the vegetables in the oven for half an hour. Give them a mix halfway through to ensure nothing burns and everything is roasted evenly.
Once the peppers and tomatoes have been cooking for 20 minutes, roughly chop the onion and the garlic.
Add two tablespoons of olive oil to a large pan and start to fry the onions and garlic.
When the peppers and tomatoes have finished in the oven, add them to the pan with the onions.
Add the stock and simmer for fifteen minutes.
Using a stick or jug blender, blend the soup until it is smooth.
Season with salt and pepper to taste.
To make the cheese tuiles, decrease the oven to gas mark 5 (1900C).
Arrange circles of cheese on baking parchment or a silicone mat.
Bake for 5 minutes until the tuiles are pale gold and lacey looking. Make sure they do not turn too dark as this will make them taste bitter!
Serve the soup hot with a drizzle of cream, a few tuiles and a little fresh coriander.
This soup is ideal as it freezes very well and can be kept in the fridge for several days. It makes a perfect lunch when you’re in a hurry and tastes delicious.
If you really love your soup, I have posted recipes for both butternut squash and curried parsnip soup so you should check those out. If you are looking for a more substantial meal, why not try out a beef stir-fry or for a delicious dessert (which is simple to make vegan), treat yourself to an apple tart!
Have a good one and I will be back next week with my foolproof meringue recipe.