Chilled tomato and red capsicum soup with salmon

Name: Chilled tomato and red capsicum soup with salmon
Yield: Serves 6
Cuisine: Modern Australian
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

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

Sep 21, 2007 3:14am

By Leanne Kitchen

Serves 6

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.