Red Pepper & Gin Soup2014-11-25
- 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
Fry the bacon slowly until crisp. Drain on kitchen paper and save the pan with fat.
Meanwhile, finely chop the onion, and grill the halved peppers until the skin turns black.
Put the peppers in plastic bag and leave to cool. Then you can rub the skin off, seed and chop finely.
Take up the pan with bacon fat, add onion and cook slowly ( 10 mins )until soft and translucent.
Increase the heat and add tomatoes and peppers. Cook another 10 mins.
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.
Add Worcestershire sauce, bacon and pepper. Taste and adjust seasoning.
Can be served now, kept in the fridge for 3 days or frozen for 2 months.