We're going to burn the skin off the pepper. Put it directly in the flame until it is black.
Scrape the blackened skin away. Mine was hard to do as it was homegrown and a really odd shape. When finished wash and chop.
Put the tomatoes in a pan of boiling water for approximately 30 seconds.
I went slightly over but no worries. The skin on these will simply peel away b
Skin all removed. If you want a chunky soup you need to remove the stalks from the tomatoes. Simply cut in half and remove the white sections and seeds.
Chop an onion (and carrot if you're not using the pepper).
Heat some oil in a large pan.
Lightly fry the onions (and carrot) but don't brown.
Just soften lightly. Then add the peppers (I forgot the photo).
Add the tomatoes (you can see I missed a skin).
Let them disintegrate. On a high heat this will take approximately 10 minutes.
make your own vegetable stock: boil onions, carrots, celery, leeks, cabbage and some fresh herbs in a massive pot of water and leave for a few hours. Strain the water into a jug and you have a stock!
Remove the stalks. Simply scoop them out using a split spoon.
All are removed. Add the stock. Leave in on a low heat for about half an hour.
To purée put in a blender.
All nicely blended.
Put it back in the (cleaned) pan through a sieve.
This removes the seeds. Remember to scrape the bottom of the sieve.
This is finished! You can keep it for a couple days if you don't want to use it straight away.
A few fun ways to serve this: Make ice cubes! Seriously, put the soup in a cube tray and freeze. These make a wicked cocktail accompaniment, or a savoury ice lolly!
Make jelly! Add a sheet of gelatine while its warm then set into shapes. Kids tend to eat their vegetables when they don't know they're eating them! :-P
Add some vodka to the cold soup and boom it's a cocktail. You can also use it as a base for many pasta/rice dishes. EXPERIMENT!
Or serve it the Italian way: with olive oil, fresh croutons, shard cheese and freshly cracked black pepper.