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Red Pepper & Gin Soup


Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

A smooth and silky soup. Serve hot or cold.


  • 4 rashers unsmoked bacon, chopped in 1cm squares
  • 1 red onion
  • 4 ripe plum tomatoes-peeled,seeded,chopped
  • 2 ripe red peppers
  • 3/4 cup gin ( optional )
  • 2 cans Tomato soup
  • 1-2 Tablespoons Worcestershire sauce
  • Salt and pepper


Step 1

Fry the bacon slowly until crisp. Drain on kitchen paper and save the pan with fat.

Step 2

Meanwhile, finely chop the onion, and grill the halved peppers until the skin turns black.

Step 3

Put the peppers in plastic bag and leave to cool. Then you can rub the skin off, seed and chop finely.

Step 4

Take up the pan with bacon fat, add onion and cook slowly ( 10 mins )until soft and translucent.

Step 5

Increase the heat and add tomatoes and peppers. Cook another 10 mins.

Step 6

Increase the heat to med-high and stir in the gin. Stir and cook 2 mins. Add the soup ( and water if concentrated ), stir for about 3 mins.BLEND AND STRAIN.

Step 7

Add Worcestershire sauce, bacon and pepper. Taste and adjust seasoning.

Step 8

Can be served now, kept in the fridge for 3 days or frozen for 2 months.

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