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    You are in: Home / Recipes / Chilled Smoked Red Pepper Soup With Anchovy Crostini Recipe
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    Chilled Smoked Red Pepper Soup With Anchovy Crostini

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    English_Rose's Note:

    This recipe for red pepper soup accompanied by salty anchovy crostini makes a delightfully colourful, simple first course

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    Units: US | Metric


    1. 1
      Heat 2 tablespoons of olive oil in a large heavy-based saucepan. Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.
    2. 2
      Add the tinned tomatoes, smoked paprika, sugar and stock. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
    3. 3
      Blend the soup with a hand blender or in a jug blender until smooth. Cool, cover and chill.
    4. 4
      Meanwhile, make the anchovy butter for the crostini. In a pestle and mortar pound the anchovy fillets into a paste. Mix in the butter and lemon juice, blending thoroughly. Season with freshly ground pepper and mix in the parsley. Cover and chill until use.
    5. 5
      Just before serving prepare the crostini. Drizzle each slice of sourdough bread with half a tablespoon of olive oil.
    6. 6
      Grill the bread until lightly toasted. Spread each slice generously with the anchovy butter.
    7. 7
      Ladle the soup into 4 serving bowls. Top with a dollop of creme fraiche and a few basil leaves. Serve with the anchovy crostini on the side.

    Ratings & Reviews:


    Nutritional Facts for Chilled Smoked Red Pepper Soup With Anchovy Crostini

    Serving Size: 1 (580 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 845.4
    Calories from Fat 405
    Total Fat 45.0 g
    Saturated Fat 15.4 g
    Cholesterol 60.4 mg
    Sodium 1569.6 mg
    Total Carbohydrate 91.5 g
    Dietary Fiber 8.3 g
    Sugars 14.0 g
    Protein 21.4 g

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