2 (650gm)red capsicum seeded and coarsely chopped1clove of garlic, finely chopped¼ tspcayenne, or to taste1 tspsweet paprika1 tspcaster sugar1 tspred wine vinegar700 mltomato passata300 mlchicken stock750 gmsalmon or ocean trout fillet, pin-boned and cut into 1cm piecesOptional:extra virgin olive oil2½ tbspchopped flat-leaf parsley
Process capsicum, garlic, cayenne, paprika, sugar, vinegar and half the passata in a food processor until mixture is smooth. Transfer purée to a large bowl then add remaining passata and stock and season to taste with sea salt and freshly ground black pepper. Cover soup then refrigerate until chilled.
Combine salmon pieces with 1/3 cup olive oil in a bowl. Divide soup among deep bowls, divide salmon mixture among bowls then drizzle with a little olive oil, if desired, sprinkle with chopped parsley and serve immediately.