I love the smell of capsicums roasting, never mind that delicious smoky taste! A yummy winter warmer goes wonderfully with a swirl of cream and basil pesto to finish along side some crunchy toasted sourdough or croutons or a cheese toastie!
Ingredients
4 red capsicums
1 can cherry tomatoes
1L chicken stock [Recipe Here!]
1 clove garlic
1/2 teaspoon chilli flakes
Olive oil
Salt & pepper
Method
Preheat oven to 180 degrees. Place capsicums on a baking tray and drizzle over some olive oil. Roast the caps until darkened all over, turning half way through cooking. Allow to cool on the tray until you can mange in your hands. Start pulling off the green top, tipping upside down to allow most of the seeds to come out. Peel off skins and place the roasted flesh to the side.
In a large pot, place 2-3 tablespoons of olive oil. Fry off the garlic on a low heat until it becomes fragrant and starts to brown. Add the capsicum and tomatoes and cook for a few minutes. Add the stock and bring to a boil. Turn down and allow to cook for 30 minutes. Remove from the heat and blend with a bar mix until smooth. Taste, season and put back on the stove until it reaches desired thickness.
Chanel's Tapas Bar 