Roasted Piquillo Soup Recipe

Ingredients

• 2 Tbsp Arbequina extra virgin olive oil
• 390 g piquillo peppers , cut into strips
• 1 jalapeño chilli , seeded and finely chopped
• 1 tsp smoked bittersweet paprika
• 1 clove garlic , finely chopped
• 84 oz San Marzano tomatoes , chopped
• 2 Tbsp PX Vinegar
• 2 Tbsp vegetable base mixed with 600 ml water
• 1/4 cup creme fraîche
• Togarashi spice
• Smoked Arbequina extra virgin olive oil
• Fresh basil leaves
• Goat cheese

1. Heat the 2 Tbsp of Arebquina oil in a heavy saucepan over medium heat. Add the piquillo peppers, jalapeño, and paprika and cook until soft. Add the garlic and cook for 2 minutes.
2. Add the tomatoes and vinegar, bring to a simmer and let cook for 10 minutes.
3. Add the stock and simmer for 15 minutes.
4. Stir in the creme fraîche and continue to simmer for a few minutes.
5. To serve, moisten the rim of the soup bowl and coat with Togarashi spice. Ladle the soup into the bowl and garnish with smoked oil, a basil leaf, and a sprinkle of goat cheese.