Chilled Red Pepper Soup with Rustic Croutons
This recipe brings together rich flavours of red peppers, garlic and cherry tomatoes to create a smooth and velvety soup. Perfectly accompanied with crispy rustic croutons and seasoned with zingy Kikkoman Ponzu Lemon.
- Preparation Time40 mins
- Cooking Time5 mins
Nutrition per serving
- Energy303 Kcals
- 3 red peppers
- 4 garlic cloves
- 100g cherry tomatoes
- 1 courgette
- 700ml vegetable stock
- 30g almonds
- 2tbsp chopped basil & basil leaves for decoration
- 2tbsp tomato puree
- 5tbsp Kikkoman Ponzu Lemon
- Freshly ground pepper
- 3tbsp Olive oil
- 4-6 Slices of bread (from the previous day if possible)
Halve the pepper, remove the core, pith and seeds and arrange on a baking tray lined with baking paper skin side up. Grill for approx. 4-6 minutes in the oven, then plunge into iced water and peel off the skin. Peel the garlic. Wash the tomatoes. Trim, wash and cut the courgette into large pieces.
Puree the vegetable stock, almonds, 2 garlic cloves and basil. Add the peppers, tomatoes, courgettes and tomato puree and blend again. Then season with Ponzu Lemon and pepper.
Heat up the oil in a pan and cook the rest of the garlic. Break up the bread into pieces and fry in the garlic oil until crispy brown. Serve the soup with a topping of croutons, basil leaves and a few drops of garlic oil.