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Chilled tomato and red capsicum soup with salmon

You'll need

2 (650gm) red capsicum seeded and coarsely chopped 1 clove of garlic, finely chopped ¼ tsp cayenne, or to taste 1 tsp sweet paprika 1 tsp caster sugar 1 tsp red wine vinegar 700 ml tomato passata 300 ml chicken stock 750 gm salmon or ocean trout fillet, pin-boned and cut into 1cm pieces Optional: extra virgin olive oil 2½ tbsp chopped flat-leaf parsley


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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