Red pepper with juicy red tomatoes makes a mouthwatering combination. This tomato soup is prepared from fresh, hand-picked organic tomatoes and roasted organic red peppers, which gives a distinct zing to the soup. We have added selected herbs, spices and other organic ingredients to make it healthy and nutritive.
This versatile soup will be welcome as the first course to an elegant dinner or the main course on a blustery afternoon. Its beauty is that it may be prepared a day or several before and will be as good as the day it was made.
This soup was a wonderful treat at the end of a long day sorting what appeared to be an endless quantity of paperwork. I was seeing double by the time I had finished, so having such a quick meal to prepare was most welcome. Within three minutes - the time it took to heat the soup and add guacamole to a buttered bun - dinner was ready!
I have tried other tomato based soups in this range, but this one was totally unique. The capsicum was quite strong, masking the taste of the tomato and adding a certain kick to the mix. Although the suggested additions were salt and pepper, I added some kawakawa flakes instead; they provided a softer flavour, bringing out the best in the soup. The guacamole bread roll topping, which also contained fresh capsicum and tomato to complement the avocado base, was an ideal accompaniment, making the combination an ideal meal for one person.
Because the tin was quite small, and I wanted to try the soup in a couple of other ways, I kept a third of it back. I used a small amount of the reserved liquid to stir through half a cup of cream cheese with added chilli flakes. The result was a delicious dip for serving with potato crisps. Not for the children or those who do not like their food too spicy, but a great idea for those of us who like their food to have lots of flavour. The rest of the reserved soup was added to a vegetable smoothie. Grated carrot, cabbage, celery, scallions and mixed herbs were blended until they were smooth, and then the soup was added together with some cooked beetroot and a dash of cream before a second burst with the blender to ensure everything was mixed well. We had the smoothie cold, but it could also have been served hot as a thick soup.
I did not get the chance to try this soup out in any other ways, but I can see it poured over cooked pasta, topped with parmesan, then heated through. It has a true Mediterranean taste which means I can also imagine it being served with chickpeas or Greek style beans as well as being mixed with mayonnaise to make an instant thousand island dressing for shellfish. Its strength lies in its versatility - there are many more ways that it could be used.
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No listed allergens
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