Interesting Peppery Summer Soup

Here’s a nice soup made up from mix and match ingredients from a soup I learned how to make years ago.

Ingredients: Sweet peppers (mixed), 1 red chili pepper (de-seeded), plum tomatoes, red wine, vinegar, chicken stock (or vegetable stock), olive oil.

1. Grill/oven toast some sweet peppers.

1. Grill/oven toast some sweet peppers.

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

2. Fry the grilled and chopped peppers in some olive oil and chopped chili

3. Open up a tin of plum tomatoes

3. Open up a tin of plum tomatoes

4. Chop the tomatoes up and add them to the pan. Simmer.

4. Chop the tomatoes up and add them to the pan. Simmer.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

5. Simmer for about 10 minutes until the tomatoes start to get mushy. Then add some pepper.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

6. Add chicken stock, red wine and a slight bit of vinegar. Simmer again for about 5 minutes.

Then it is done. Once again my phone camera + lousy camera skills don’t do the food justice.

The tricky part is getting the right mix of wine and vinegar. Too much vinegar and the whole thing is ruined :). Alternatively, the wine + vinegar can be replaced with straight up red wine vinegar (although that it pretty darn hard to find in Singapore).
With the Swine flu/H1N1/’hamthrax’/’aporkalypse’/etc! scare it might be better to stick to vegetarian stuff, so instead of chicken stock I guess vegetable stock can be used (and still make it taste good).

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One response to “Interesting Peppery Summer Soup

  1. Pingback: Twitted by markashworth

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