Red Capsicum and Tomoto Soup Recipe

Spring has Sprung and it seems everyone has red capsicums on sale - for the first time I can remember since moving to Australia 15 years ago they are cheaper than green capsicums so I thought I would make this soup - super easy and yummy.

Serves 2


3 ripe tomatoes, quartered
1 red capsicum, diced
2 carrots, chopped
4 dates
4 tablespoons tahini
1 small clove garlic
1 teaspoon chipotle seasoning
juice of one lime
salt and pepper to taste
4 tablespoons celery, minced
1 tablespoon olive oil (optional)

1. In a blender, puree the tomatoes, red pepper, carrots, tahini, dates, chipotle, and lime juice until very smooth. Add salt and pepper to taste.
2. Garnish with minced celery and add a little swirl of olive oil, if desired.
3. Warm gently over stove, if desired.


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