Ingredients:

2 medium fresh red peppers**
juice of 2 limes
2 tbsp olive oil
400g / 14 oz tinned chopped tomatoes
75 ml/2.5 fl oz low fat creme fraiche, soya cream, or sour cream
1 tsp unrefined sugar
half tsp cayenne pepper
iced water to thin
low fat creme fraiche, soya cream, or sour cream and fresh rosemary, to garnish
sea salt and black pepper, to taste

** I think these are what Americans would call bell peppers?

Directions:

1. Grill and skin the peppers. (Suggested method: half the peppers and remove seeds etc. Place 'skin side up' in a roasting/baking tin, brush with olive oil, blast in hot oven until the skins blacken. When skins have blackened, put the peppers in a plastic bag. when they have cooled, remove skins - they will come off easily).

2. Put the skinned peppers into a blender with the lime juice, olive oil and chopped tomatoes. Blend to a smooth puree

3. Stir in the creme fraiche/cream. Add the sugar and cayenne pepper. Mix well.

4. Chill in the fridge for at least 2 hours.

5. Stir well and thin to a pouring consistency with the iced water. Season to taste.

6. (optional) Garnish each bowl of soup with a swirl of creme fraiche/cream and a little fresh rosemary before serving.

Notes:

A great soup for dinner parties! As it's served cold, you can make it well in advance, one less thing to do when your guests have arrived. As it says in the book 'this stunning soup is incredibly quick to make considering the sophisticated result'

From Linda McCartney on Tour

serves 4

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