Tomato/pepper soup with basil mash

Soup

• 3 kg tomatoes (you may use premium quality tinned tomatoes)
• 12 red peppers or even better: sweet peppers
• 1 dl extra virgin olive oil
• 2-4 chili (depends on the chili power and your taste)
• 4 cloves of garlic
• 4 spring onions
• 1 dl red wine vinegar
• 2 l chicken soup or 4-8 dl beeef/chicken stock
• salt and pepper

1. If you are using fresh tomatoes: Scold and peel them. Chop them coarsly.
2. Split the peppers, and remove stalks and seeds. Grill them (skin side towards grill) until the skin is completely black. Put directly into a plastic bag, seal and let it cool a bit. Remove (peel) the black skin.
3. Split the chilies, and remove stalks and seeds.
4. Peel and chop the garlic.
5. Clean the spring onions and chop them.
6. In a (very) large pot, heat 1 dl olive oil, and fry the pepper and chili with a pinch of salt for 5 minutes with medium (or a bit more) heat
7. Add garlic and spring onions and fry for a couple of minutes.
8. Add the tomatoes, another pinch of salt and 1 dl red wine vinegar, bring it to a light boil, and boil for 10 minutes
9. Blend the soup lightly, so it still contains some texture
10. Add the stock, and let the soup simmer for 15 minutes
11. Season with salt and pepper to taste.

Basil mash

(prepare while the soup is cooking)

• 4 dl basil
• 1 tbsp red wine vinegar
• 100 g extra virgin olive oil
• 4 teasp salt

1. 1. Rinse and pat dry the basil, remove the stalks
2. 2. Blend the ingredients to a coarse mash.
3. 3. Drip over the tomato/pepper soup plates, and grind pepper over it before serving.

Serve with flutes or mozzarella bread.