Chilled Smoked Red Pepper Soup With Anchovy Crostini

Ingredients

Directions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-based saucepan. Fry the red pepper, onion and garlic in the pan for 10-15 minutes over medium heat, stirring often.

2. 2

   Add the tinned tomatoes, smoked paprika, sugar and stock. Season with salt and freshly ground pepper. Bring to the boil, reduce heat, cover and simmer for 15 minutes.

3. 3

   Blend the soup with a hand blender or in a jug blender until smooth. Cool, cover and chill.

4. 4

   Meanwhile, make the anchovy butter for the crostini. In a pestle and mortar pound the anchovy fillets into a paste. Mix in the butter and lemon juice, blending thoroughly. Season with freshly ground pepper and mix in the parsley. Cover and chill until use.

5. 5

   Just before serving prepare the crostini. Drizzle each slice of sourdough bread with half a tablespoon of olive oil.

6. 6

   Grill the bread until lightly toasted. Spread each slice generously with the anchovy butter.

7. 7

   Ladle the soup into 4 serving bowls. Top with a dollop of creme fraiche and a few basil leaves. Serve with the anchovy crostini on the side.