Chilled Red Pepper and Lime Soup

Chilled Red Pepper and Lime Soup

This stunning soup is incredibly quick to make considering the sophisticated result. 

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Instructions

  1. 1

    Put the peppers into a blender with the lime juice, olive oil and chopped tomatoes and blend to a smooth puree.


  2. 2

    Stir in the creme fraiche or soya cream and add the sugar and cayenne pepper. Mix well, then chill in the fridge for at least 2 hours.


  3. 3

    Stir well and thin to a pouring consistency with one splash of iced water. Season to taste and garnish each bowl with a swirl of creme fraiche or soya cream and a little fresh rosemary before serving.


Ingredients

  • 2 medium fresh red peppers, grilled and skinned or 225g / 8oz tinned
  • 2 limes, juiced
  • 2 tbsp olive oil
  • 400g / 1oz tinned chopped tomatoes
  • 75ml / 2.5 fl oz low-fat creme fraiche or soya cream plus a little extra to garnish
  • 1 tsp unrefined sugar
  • ½ tsp cayenne pepper
  • 1 pinch sea salt, (to taste)
  • 1 pinch black pepper, (to taste)
  • 1 pinch fresh rosemary, chopped, to garnish

Serves 4

Total time required Total time:

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Recipe published with permission from Meat Free Monday.

Image: copyright 1995 MPL Ltd. Photographer: Debbie Patterson.

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