essence of tomato

A sunset coloured consommé of fresh tomatoes and red pepper, flavoured with TABASCO® Brand Pepper Sauce which brings out the rich sweetness of the tomatoes for a fabulous flavour burst. Prawns or strips of chicken can be stirred in - but it is delectable as it is.

Serves: 4

3 tbsp sunflower oil
1 onion peeled and roughly chopped
900g/2lbs ripe tomatoes
2 red peppers, seeded and cut into chunks
850ml/1 1/2pts chicken or vegetable stock
salt and freshly ground white pepper
around 10 drops TABASCO® Brand Pepper Sauce
2 red chillies sliced across for decoration

Method:

1. Heat oil in a pan and fry onion over gentle heat to soften but not brown. Add tomatoes and pepper and continue cooking gently to soften these as well. Pour over stock and bring to boil. Turn down to simmer for 20 minutes with the lid on - or until all vegetables are soft.

2. Place a nylon sieve over a large bowl and carefully spoon vegetables into the sieve. Shake them a little, then leave for the essence to drain through. Do not push the vegetables through the sieve or the soup will become cloudy. Season with salt and freshly ground white pepper. Shake in TABASCO® Sauce. Bring back to boil to reduce by a quarter. Serve in soup bowls decorated with slices of red chilli.

Tips:

The strained cooked vegetables can be saved in the fridge and used as a pasta sauce.

Print this page