Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 8¾ oz passata
• 1 red pepper, deseeded and chopped
• 1 red chilli, deseeded and chopped
• 1 garlic clove, peeled and crushed
• 1 tsp sherry vinegar
• Juice of 1/2 lime
• 2 tbsp extra virgin olive oil
• 1/2 tsp fine salt

Method

1. Put the passata, red pepper, chilli, garlic, sherry vinegar, lime juice, olive oil, and salt into a blender.
2. Blend until completely smooth, then taste and add a little more vinegar or salt if needed.
3. Chill for at least 1 hour so the soup is properly cold and the flavors settle.
4. Serve in small bowls or glasses with an extra drizzle of olive oil.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).