Gareth’s Blog

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Red Pepper Soup

Red Pepper Soup (serves 3)


2 tablespoons of butter
2 cloves of garlic
2 red bell peppers
2 green chillies
350ml chicken broth
200ml tomato juice
60ml cup double cream
Salt and pepper to flavour


Quarter the peppers and halve the chillies and remove the seeds from both. Mince the cloves of garlic. Melt the butter in a saucepan or high-sided frying pan on a medium heat. Once the butter is melted, throw in the garlic, then place the peppers and chillies skin side down in the pan and cook for 5 to 10 minutes (or until the first signs of browning appear on the peppers’ skin). Pour in the chicken broth and turn the heat down so that it can simmer for 30 minutes.

Just before that’s all finished cooking, mix your tomato juice, cream, salt and pepper together.

After half an hour transfer the contents of the pan into a blender and puree to smooth. Pour this back into the pan on a low heat. Stir in the tomato juice and cream mixture and then leave to heat for another 5 to 10 minutes.

Serve in white mugs. Purely for presentation, add a sprig of parsley on top of each mug. And if it’s that sort of meal, feel free to add in a small dash of vodka. You can even chuck in a splash of Worcester sauce or tobacco sauce if you fancy it.

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