Roast red pepper and tomato soup with quall’s egg aioli toasted ciabatta and parmesan crisp
Author: Ravenous Fox
Serves: 2
Ingredients
- 6 red peppers
- 1 bulb garlic
- drizzle of olive oil
- 3 banana shallots
- 150ml water
- 1 tin cherry tomatoes
- ½ tsp smoked paprika
- 2 tsp tomato purée
- sea salt and white pepper
- 2 tbsp balsamic vinegar
- 50ml double cream
- 3 tbsp good quality mayonnaise
- 3 sprigs fresh thyme
- 2 tbsp grated parmesan
- 1 ciabatta
- 2 quail’s eggs
Method
- Pre-heat the oven to 180C/Gas4. Place peppers and the garlic bulb on an oven tray with a little olive oil and salt and roast for about 25 mins. Finely chop the shallots and fry until golden. Take peppers and garlic out of the oven. Put the peppers in a bowl covered in clingfilm so the skin becomes easy to peel. Peel the garlic and skin the peppers and discard the seeds. Put the peppers in a blender with 4 of the garlic cloves, the shallots, the water and tinned tomatoes and blend for 3 mins, adding the paprika, tomato purée, some sea salt and a little white pepper. When you’re happy the soup is smooth enough, transfer it to a saucepan and gently simmer, adding the vinegar and the cream to finish. Test for seasoning again after the cream.
- For the aioli, mash up the remaining garlic cloves and add to a bowl with 3 heaped tablespoons of mayo. Add a little sea salt and decorate with a few pieces of thyme.
- To make the parmesan crisp, finely grate a little parmesan onto grease proof paper and bake in the oven on 180C/Gas4 until melted and golden. Leave to cool and firm up.
- Take the quail’s eggs and cook for 3 mins in boiling water so the yolk is still a little soft. Peel and cut in half ready for the soup. Toast your ciabatta and then pour the soup into bowls, adding two halves of egg to each bowl and a parmesan crisp at the last moment.
