Chilled tomato and red capsicum soup with salmon


  • Serves 6 people

  • 2 (650gm) red capsicum seeded and coarsely chopped
  • 1 clove of garlic, finely chopped
  • ¼ tsp cayenne, or to taste
  • 1 tsp sweet paprika
  • 1 tsp caster sugar
  • 1 tsp red wine vinegar
  • 700 ml tomato passata
  • 300 ml chicken stock
  • 750 gm salmon or ocean trout fillet, pin-boned and cut into 1cm pieces
  • Optional: extra virgin olive oil
  • 2½ tbsp chopped flat-leaf parsley
01   Process capsicum, garlic, cayenne, paprika, sugar, vinegar and half the passata in a food processor until mixture is smooth. Transfer purée to a large bowl then add remaining passata and stock and season to taste with sea salt and freshly ground black pepper. Cover soup then refrigerate until chilled.
02   Combine salmon pieces with 1/3 cup olive oil in a bowl. Divide soup among deep bowls, divide salmon mixture among bowls then drizzle with a little olive oil, if desired, sprinkle with chopped parsley and serve immediately.
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