1 small capsicum
½ celery stalk
4 garlic cloves
600ml chicken stock
3 tbsps Olive oil
1 tbsp mixed herbs or ½ cup fresh basil
dash Tabasco (or other hot sauce)
3 bay leaves
Preheat oven to 200 C. In a baking dish add quartered tomatoes cover with chopped garlic, fresh basil/dried herbs, bay leaves and 1 tbsp of olive oil and bake for 20 min
Cut capsicum in to four flat pieces. Grill skin up until it blisters and starts to burn.
Chop onions and grate beetroot.
Heat oil in a pot, add onions and celery then sauté until soft
Remove the tomatoes from oven and capsicums from grill, allow to cool and then remove the skin from both
Mash tomatoes to get a puree and chop skinless capsicums in to small pieces
Add grated beetroot, stock to the onions.
Mix well and cook covered for about 10 mins stirring occasionally.
Add the tomato puree and chopped capsicum, mix well and cook for another minute
Process with hand blender or food processor to form smooth puree. Add boiling water if too thick. Once soup is at right consistency and tabasco sauce.
Serve with spoon full of sour cream, croutons and chopped chives.