Yellow Pepper and Tomato Soup

by Sue Taggart

As golden as the summer sunshine, this lovely refreshing summer soup is a perfect start to any meal. Makes a lovely lunch with a farm fresh salad.

Serves 4-6: (6 appetizer cups, or 4 larger servings)

2            yellow peppers

2            orange peppers

3 lbs      yellow cherry or pear tomatoes

1 c          chicken stock

1/4 c      fresh squeezed lemon juice

1 tsp      ginger

1/2 tsp  ground anise

1/2 tsp  freshly ground black pepper

2 tsp     sugar

1 c         heavy cream

sea salt to taste

chopped parsley for serving


Core, seed the peppers and cut lengthwise into ¼” strips. Cut the tomatoes in half. In a large saucepan over a low heat add the peppers, tomatoes, chicken stock, lemon juice, ginger, anise, pepper and sugar. Cover and simmer for one hour, stirring occasionally. Allow to cool then transfer in batches to a food processor and puree. Pour the puree through a fine sieve into a bowl to remove seeds and tough pulp. Stir in the cream and refrigerate covered to chill for at least 4 hours.

Serve with a little chopped parsley to decorate.

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