Saturday, September 28, 2013

Capsicum Soup

This time I like to share an old recipe of mine, something we did when I was still Executive Chef on "The World" There in the fine dining restaurant we had every week a different menu, just for 3 to four days in the evening. It was a lot of fun creating these menus, all the time with local products, freshly bought on the market.

Over time you will get a lot more of these recipes, it is because I found my old photos from the nearly 2 and a half years on this wonderful ship and I like to share with you a bit about the travels, the exotic destinations we went and of course about the food

This soup we made because I found these most amazing little mini Capsicums, or mini Red Peppers on the market. There were so wonderfully sweet and tasty. We simply roasted them with a little salt, pepper and olive oil in the oven, then opened them in the bottom carefully to get the pips out, then we peeled them and used them as a garnish for the soup, together with a roasted Prawn Tail and some grilled Zucchini.

To prepare the soup is really, really easy. I don't even roast them in the oven, I simply take out the pips, cut the green stalk away and then cook them with a little olive oil, salt and pepper till very soft. Then the whole thing gets blended and strained to make sure there is no skin. Like this you will preserve the beautiful red color of the Capsicum

1 kg (2 lbs) Capsicum, red
250 g (10 oz) Onions
50 ml (2 oz) Olive oil
10 g (0.3 oz) Salt
100 g (3.3 oz) Butter

10 each Mini Red Capsicum (if you can find them on a farmers market)
50 ml (2 oz) Olive oil

250 g (9 oz) Baby Zucchini or Baby Marrows
30 ml (1 oz) Olive oil

10 each Prawn Tails, peeled
Olive Oil

Clean and cut the Red Capsicum
Cut the onions in small dices
Saute both in a little Olive Oil, without color
Add water that it is just covered
Season with Pepper and Salt
Simmer gently for 30 to 45 minutes
Blend and strain
Season to taste
Just before serving add ice cold Butter and mix the soup up

Mix the Baby Capsicum with Olive Oil and Seasoning
Roast in the oven till soft
Carefully peel and de-pip them

Heat the olive oil, saute the Prawn Tails, season to taste

Cut the Baby Zucchini in fine slices with a truffle cutter or similar, they should look a bit like noodles
Heat the Olive Oils and briefly fry the Zucchini in the oil
Season to taste

For the plating, garnish everything in the soup plate, then serve the soup separate

This should be enough for 10 Friends


  1. looks so good never thought to use them this way

  2. Thank you very much. It is a soup I made many times, sometimes I even make it a bit thicker and use it as a sauce for fish

  3. Hi there, just popped over to let you know that your link to Food on Friday: Peas & Beans was featured in my Need Some Inspiration? Series on Carole's Chatter today. Cheers

  4. Thank you so much for the link, I haven't been as active lately but will be more on the scene soon


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