YELLOW PEPPER SOUP

At a recent Parish lunch Nan, the Churchwarden, made tomato soup and I made Cream of Courgette. The red and green looked very pretty side by side in the pans. That made me think about traffic lights, and consider that I had never seen a properly yellow soup. On my next trip to ASDA I happened to see Yellow Peppers and yellow Cherry tomatoes, and thought ‘Why not have a go.’ The resulting soup was delicious.  I’ve made it three times now. Unfortunately the third time, the one I photographed, the tomatoes were not quite as yellow as before, and the overall look of the soup is slightly browner. The first two attempts were really vivid yellow!

YELLOW PEPPER SOUP

3 Yellow peppers

450 g yellow cherry tomatoes

1 large white onion (ordinary yellow will do)

2 tbsp olive oil

1 Knorr Vegetable stock pot.

Enough water to comfortably cover.

Chopped fresh coriander or dill for garnish.

Chop onion and cook gently in olive oil until soft, making sure it does not brown.

Chop peppers into ½” chunks and add to pan. Cook for 5 mins, stirring gently.

Add halved cherry tomatoes, reserving 3 ripe tomatoes per serving for garnish.

Continue to cook gently until all the vegetables are softened.

Add vegetable stock and simmer until peppers are cooked.

Allow to cool, then liquidise.

Pass the liquid through a sieve to remove seeds and skins.

Reheat soup, then before serving place three tomatoes in the bowl and pour hot soup over.

Garnish with dill or coriander to taste.

This could be made with red tomatoes and red peppers, but if the yellow are available, try them. The flavour is more delicate, and the texture really silky and smooth.