Red Pepper Soup with Lime Recipe

Ingredients

• 4 fresh red peppers, seeded and chopped

• 1 large onion, chopped

• 5ml/1 tsp olive oil

• 1 garlic clove, crushed

• 1 small red chili, sliced

• 45ml/3 tbsp tomato puree juice of 1 lime

• 900ml/1 1/2 pints chicken stock

• salt and ground black pepper

• finely grated rind and shreds of lime rind, to garnish

Serves 4-6

Method:

1. Cook the onion and peppers gently in the oil in a saucepan covered with a tight-fitting lid for about 5 minutes, shaking the pan occasionally, until softened.

2. Stir in the garlic, then add the chili 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 the soup back to the boil, then serve at once with a few shreds of lime rind scattered into each bowl.