The seasons are changing and Lynne made this soup on Election Day as we had invited friends for lunch. Had the day been hot, we could have served this cold. It was not, so it was served heated.
This soup is made almost entirely in the oven. It is suitable for vegans.
Rub a little olive oil on the outside of the peppers and put them into a roasting tray and place under the grill. Turn them regularly until their skin is blackening all over. Take them out and immediately place them in a plastic bag which you seal up. Leave them steam and then to cool. Once they are cool rub off the skin, remove and discard their stalks, core and seeds and set the peppers aside with any of the juice that has come out of them in the bottom of the pan or the plastic bag.
Turn your oven to 200ºC. In roasting pan place the tomatoes (halved side down), garlic and onion, drizzle with olive oil and salt and put in the oven for 30 to 40 minutes. The onion should be getting nicely golden brown. Peel the skins off the tomatoes. Squeeze the garlic out of its skin. Put the peeled tomatoes, the garlic paste, the onion and the pepper into a blender. Liquidise everything, including any juices left on the roasting trays. Put into a deep pan and add the water, sugar and seasoning to taste. How much sugar will depend on how sharp the tomatoes are – just enough to take off any edge of acid. Heat gently and serve. Serve with basil leaves on top and with crisp croutons. This can be served chilled.
The wine we served with this dish turned out to be a perfect match for the tomatoes and peppers. Mediterraneo from Simonsig is a blend of Roussane and Marsanne with small amounts of Grenache Blanc and Verdelho. It made the soup shine but the wine was not overwhelmed by it either and also delighted. Such a success. Tomatoes are notorious for being difficult with wine. It was our Wine of the Week in November 2018
All content © John & Lynne Ford, Adamastor & Bacchus
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