THAI-TOM-PEPPER SOUP

HOT OR COLD!

INGREDIENTS:
1 SMALL ONION (CHOPPED)
2 RED PEPPERS (CAPSICUM)
1 CAN TINNED TOMATOES**
1 CAN COCONUT CREAM
SEASONING:
1 TSP GINGER (GROUND, PASTE OR ROOT)
1X TSP CORIANDER (GROUND OR FRESH)
SALT, PEPPER, CHILLI OR CAYENNE PEPPER (TO TASTE)

*NB. SOME RECIPES ADD A COUPLE OF GARLIC CLOVES & STOCK TO ADD FLAVOUR. THIS IS OPTIONAL.
** IF YOU HAVE TIRED TOMATOES THAT NEED USING UP, ROAST THESE WITH THE PEPPERS, INSTEAD OF THE TINNED TOMATOES. THEN REMOVE THE SKINS, AS PER THE PEPPERS.

UTENSILS:
CUTTING KNIFE, CUTTING BOARD, BAKING TRAY, ELECTRIC BLENDER, TEASPOON

METHOD:
SET OVEN TO 200 DEGREES ON BAKE.
ON THE BAKING TRAY, PLACE THE ONION, GARLIC CLOVES AND RED PEPPERS (CUT INTO QUARTERS), WITH A GLUG OF OLIVE OIL. GIVE THEM A QUICK STIR AND ROAST FOR 20 MINS UNTIL SOFT.
WHEN COOL ENOUGH, PEEL THE SKINS OFF THE RED PEPPERS AND DISGARD (COMPOST!)
IN THE BLENDER, ADD THE TOMATOES, COCONUT CREAM AND ROASTED VEGE. BLEND UNTIL SMOOTH.
ADD THE GINGER, CORIANDER AND SEASONINGS, ACCORDING TO YOUR TASTE.
TOP WITH A DRIZZLE OF CREAM, A SPRINKLE OF PEPITAS &/OR A SPRIG OF FRESH CORIANDER OR ROSEMARY (TO BE FANCY!) I LOVE HOW THE RED PEPPERS GIVE THE SOUP A DELICIOUS, RICH RED COLOUR.

DEPENDING ON THE SEASON (OR PREFERENCE!) YOU CAN EAT THIS SOUP HOT OR COLD. WE OFTEN CALL COLD SOUPS, GAZPACHO. GAZPACHO IS A COLD SOUP, MADE OF BLENDED RAW VEGETABLES, COMMONLY EATEN AS A COOLING DISH IN SPAIN & PORTUGAL. BECAUSE THIS RECIPE INCLUDES ROASTED VEGETABLES, IT WILL NEVER BE A TRUE GAZPACHO, (BUT ADD SOME ICE-CUBES AND NO ONE WILL KNOW- SSHHHH!)
¡BUEN PROVECHO!