Fast Recipes

Chilled tomato and red capsicum soup with salmon

Australian Gourmet Traveller fast recipe for chilled tomato and red capsicum soup with salmon

By Leanne Kitchen
  • Serves 6
Chilled tomato and red capsicum soup with salmon
Chilled tomato and red capsicum soup with salmon

Ingredients

  • 2 red capsicum seeded and coarsely chopped (650gm)
  • 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

Main
  • 1
    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.
  • 2
    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.