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sweet red pepper soup with basil

Peppers make a smooth, sweet soup, which is good served either hot or cold.

serves 4

1 onion, chopped

1tbsp olive oil

4 sweet yellow peppers, seeded and cut into 1cm/¹/₂in dice

2 garlic cloves, crushed (minced)

225g/8oz/1¹/₂ cups potatoes, peeled and cut into 1cm/¹/₂in dice

900ml/1¹/₂ pints/3³/₄ cups water or light vegetable

stock

salt

freshly ground black pepper

juice of ¹/₂ lemon

sprigs of fresh basil, optional, to garnish

black peppercorns, coarsely crushed, to garnish, optional

Heat the oil in a large saucepan. Add the onion and cook, without browning, for 5 minutes. Add the peppers, garlic and potatoes. Stir well, then cover, and continue to cook gently for a further 5–10 minutes, taking care not to brown the vegetables.

Add the water or stock, bring to the boil, cover, and simmer for 15–20 minutes, until the vegetables are very tender.

Purée the soup in a blender or food processor and return it to the cleaned pan, adjusting the consistency with extra water, if necessary. Reheat the soup and add the lemon juice, a tablespoonful at a time until it is how you like it. Season with salt and pepper to taste. Serve garnished with a sprig of basil and a sprinkling of crushed peppercorns, if using.