Red Pepper Soup

Serves 4 to 6.


  • 4 red peppers, seeded and chopped
  • 1 large onion, chopped
  • 1 tsp olive oil
  • 1 garlic clove, crushed
  • 1 small red chilli, sliced
  • (3 tbsp tomato puree – if desired)
  • 1.5 pints chicken stock
  • Finely grated rind and juice of 1 lime
  • Shreds of lime rind to garnish


  1. Cook the onion and peppers gently in the oil in a covered saucepan
    for about 5 minutes, shaking the pan occasionally, until
  2. Stir in the garlic, then add the chilli with the tomato puree.
    Stir in half of the stock, then bring to the boil. Cover the pan
    and simmer for 10 minutes.
  3. Cool slightly, then puree in a food processor or blender. Return to
    the pan, then add the remaining stock, the lime rind and juice,
    and seasoning.
  4. Bring soup back to the boil, then serve at once with a few strips
    of lime rind scattered into each bowl (or add croutons).