Roast Red Pepper and Tomato soup with Quails egg Aioli toasted Ciabatta and Parmesan crisp

This is one of my favourite soups and relatively easy to do. I picked up the teacup from tesco for £2 and its just a different way to present it which looks pretty decent i think.


6 red peppers
1 bulb of garlic
1 tin of cherry tomatoes
Quails eggs
150ml water
1/2 tsp Smoked Paprika
3 banana shallots
Good quality mayonaisse
2 tbs balsamic vinegar
50ml of double cream
2 tsp tomato puree
1 ciabatta

Pre-heat the oven to 180 degrees and place your peppers and bulb of garlic on a tray with a little olive oil and salt and roast in the oven for about 25 minutes. Meanwhile finely chop your shallots and fry until lightly golden. Take out the peppers and garlic and place the peppers in a bowl covered in clingfilm so the skin becomes easy to peel. Peel the garlic and use 4 of the cloves to put in the soup. Keep the rest for the aioli. Skin the peppers and discard the seeds. Place in a blender with the onions garlic water and tinned tomatoes and blend for 3 minutes adding in your paprika and tomato puree (the residual heat from the peppers will cook the rawness out of the puree) Add seasalt and a little white pepper to taste. When you are happy the soup is smooth enough transfer to a saucepan and gentle simmer adding in your cream to finish. Once again test for seasoning after you add the cream.

For the aoili. Mash up your remaining garlic and add in a bowl 3 heaped tablespoons of mayo. Add a little seasalt and decorate with a few pieces of thyme.

To make the parmesan crisp finely grate the parmesan on to a little grease proof paper and bake in the oven on 180 until melted and golden. Take out the oven and allow to cool and firm up.

The quails eggs will take about 3 minutes in boiling water so the yolk is still a little soft. Peel and cut in half ready for the soup. Toast your ciabatta and assemble the dish placing in your parmesan crisp at the last minute.


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