I love this soup and when I’m feeling like something healthy, this is one of the first things I make. The best bit about this soup is that it’s awesome hot or cold! Having this soup in your recipe box is great, because you can serve it year round. If serving it cold, add a little extra seasoning at the end to make the flavours really shine.

Capsicum and Tomato Soup
Serves 4 – 6 hot (more if served cold)

3 tablespoons olive oil
2 onions, finely chopped
2 cloves garlic, crushed
1 tbsp ground cumin
2 teaspoons paprika (sweet, smoky or hot, whichever you prefer or a mix of all)
2 red capsicums (peppers), chopped
2 x 400g (14oz) cans chopped tomatoes
1 long red chilli, seeded and chopped (optional)
2 cups chicken or vegetable stock
2 cups water
handful coriander leaves
salt, pepper, red wine vinegar, sugar for seasoning

Heat the oil in a large saucepan over low heat and add the onion and garlic. Cook until soft and translucent. Add the cumin and paprika and cook for 2 minutes, stirring. Add the capsicum and cook for 5 minutes. Then add the canned tomatoes, chilli, stock and water. Season with salt and pepper and then simmer for 30 minutes.

Puree the soup. I use a stick blender, but a regular blender is also fine. When the soup is smooth, add the coriander leaves and blend for another 30 seconds to chop up the coriander.

Serve now with crusty bread if you want it hot.

To serve cold, chill in the fridge for several hours. Taste for seasoning before serving. You may want to add some more salt, a bit of red wine vinegar for tang, or a pinch of sugar for more sweetness. Serve in shot glasses or espresso cups.