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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

Method

  • 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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