Chef Robert Rainsford’s roasted red pepper and tomato soup
Delaire Graff Restaurant’s Sous Chef, Robert Rainsford shares his favorite roasted red pepper and tomato soup recipe for you to enjoy at home with a crisp glass of Banghoek Reserve Chardonnay. The perfect recipe to welcome winter…
4 red peppers
400g plum tomato
50g Seed oil
100g onion chopped
100g carrot chopped
2 tablespoon crème fraiche
25g basil fresh
Core and deseed the peppers, and halve the tomatoes.
Lightly sprinkle with oil, and place on a tray into a hot oven or under a grill until the pepper skins are blackened.
Allow the peppers to cool in a plastic bag.
Remove the skins and slice the flesh.
Place the butter or oil in a pan, add the onions and carrots and fry gently for 5 min.
Add the stock, peppers and tomatoes, and bring to the boil,
Simmer for 30 minutes, correct the seasoning and blend in a food processor until smooth.
Add crème fraiche and basil leaves torn into pieces and serve.
Paired with the Delaire Graff Banghoek Reserve Chardonnay