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Soup & Stew
Italian
2 servings
20 minutes
35 minutes
15 organic tomatoes (Plum works best)
3 medium organic red bell peppers
1/2 cup extra virgin olive oil
Salt and fresh ground black pepper
1 clove garlic, finely chopped
2 tablespoons red wine vinegar or to taste
2 cups chicken stock or vegetable stock
2 handful fresh basil
Score the tops of the tomatoes, blanch in boiling water for about 20 seconds, or until you can remove the skins and seeds.
Grill the peppers whole (to achieve a really sweet pepper to taste they should be grilled until black), rest in a covered bowl, then peel and finely chop them.
Put the chopped peppers in a warmed, thick-bottomed pan with 2 tablespoons of extra virgin olive oil and the chopped red pepper.
Add a pinch of salt and cook slowly for about 5 minutes. Add the chopped garlic and cook for a further 2 minutes.
Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and the red wine vinegar so that they sort of melt and infuse themselves together.
Add the stock and simmer for 15 minutes. Season to taste.
In a mortar and pestle, or a food processor, smash the basil to a pulp with a pinch of salt.
Stir in the remaining olive oil and a drop more red wine vinegar. Drizzle the mixture generously over your soup.
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