Zucchini and red capsicum soup

Zucchini and red capsicum soup

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

At the end of the summer when you have an abundance of zucchinis in the garden and you’re struggling to think of new ways to use them up, try this soup for a light lunch. Add a bullet chilli if you want to spice it up a bit, or try crumbling on feta cheese or drizzling with basil oil just before serving.

Ingredients

Quantity Ingredient
2 small red capsicums
120ml extra virgin olive oil
1 small onion, diced
2 garlic cloves, chopped
4 small–medium zucchinis, roughly chopped
salt
freshly ground black pepper
1 litre Chicken stock
or 1 litre water, if you want a vegetarian soup

Method

  1. Preheat the oven to 200ºC and lightly oil a small baking tray.
  2. Arrange the capsicums on the baking tray and brush with a little oil. Roast for 30 minutes, or until the skins are blistered and the capsicums are soft. Transfer the capsicums to a bowl and cover with clingfilm. When they are cool enough to handle, peel off the skin and cut them in half. Slice away the seeds and white membranes. Roughly chop 3 of the capsicum halves and slice the remaining piece into strips to use as garnish.
  3. Heat the remaining olive oil in a heavy-based saucepan. Sauté the onion and garlic over a low–medium heat until soft and transparent. Add the chopped capsicum and fry with the onion and garlic for a few minutes. Add the zucchini and stir in well. Add the stock and seasonings and bring to the boil. Lower the heat and simmer for 15–20 minutes until all the vegetables are tender.
  4. Tip into a food processor and purée to a smooth consistency. Serve garnished with the reserved strips of roasted capsicum.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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