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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tomato Soup with Red Pepper Cream (can be spicy) and/or Arugula Pesto Recipe

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This recipe for Tomato Soup with Red Pepper Cream (can be spicy) and/or Arugula Pesto is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 lbs. plum tomatoes, halved
5 red chillies
1 red bell pepper, halved and seeded
2 red onions, roughly chopped
6 garlic cloves, crushed (or 3-4 tsp from jar)
2 T sun-dried tomato paste
3 T olive oil
1 2/3 C vege stock
salt and pepper
arugula to garnish

Pepper Cream:
1 red pepper, halved and seeded
2 tsp olive oil
1/2 C creme fraiche
tobasco

Pesto:
1/2 oz arugula leaves
5 T olive oil
2 T pine nuts
1 garlic clove (or 1 tsp jarred)
1/3 C fresh parmesan
Directions:
Directions:
Preheat over to 400º. Place tomatoes, chillies, red pepper, onions, garlic and tomato paste in a roasting pan. Drizzle with oil and toss all. Roast for 40 minutes, 'til tender and pepper skin is slightly charred.
Make cream: lay red pepper halves skin side up and brush with olive oil. Roast with mixed veges for 30-40 minutes 'til blistered. Remove and put in bowl and cover with plastic wrap to steam and leave to cool. Peel away skin and puree in a blender or food processor with 1/2 creme fraiche. Pour into bowl and add rest of creme fraiche. Season and add tobasco to taste. Chill 'til needed.
For pesto: puree the arugula, oil, pine nuts and garlic. Stir in parmesan.
Process roasted veges adding a ladle of stock at a time to make a smooth, thick puree. Strain through a sieve into a pan and add stock if necessary. Heat gently and season. Ladle into bowls and spoon red pepper cream on top and/or pesto. Add arugula for garnish.

 

 

 

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