Dracula’s blood soup

Categories: Halloween, November

Ingredients

• 2 red peppers
• 1.1kg ripe tomatoes
• 2 garlic cloves
• 2 red onions, quartered
• 4 tbsp olive oil
• 400g can chopped tomatoes
• 2 tbsp Worcestershire sauce
• 1/2 tsp sugar

Directions

1. eheat the oven to 220˚C/fan 200˚C/gas 7.

2. Cut each pepper in half and discard the stalk and seeds. Cut each half into 4 wedges and put in a large roasting tin, along with the whole tomatoes, peeled garlic cloves and onion quarters. Drizzle with the oil and roast for 20 minutes.

3. Carefully remove the tin from the oven and turn the vegetables over with a large spoon. Roast for another 10-15 minutes, until tender and turning dark around the edges. Remove from the oven.

4. Put one-third of the vegetables into a food processor with the canned tomatoes, Worcestershire sauce and sugar, and season with a generous pinch of salt and several grinds of black pepper. Put the lid on tightly and whizz for about 30 seconds until everythinf is very smooth. Tip into a clean saucepan. If you don’t like any bits in your soup, push through a metal sieve into the pan, using the back of a wooden spoon.

5. Put half the remaining vegetables into the food processor with 250ml of cold water, whizz again until smooth and add to the pan. Repeat with the remaining vegetables and another 250ml of cold water.

6. When you’re about ready to tuck in, gently simmer the soup for 10 minutes, stirring with a wooden spoon every now and then. Add a little more water if you like your soup thinner.

7. Ladle into mugs and serve with the witches’ broomsticks.

Email to a friend | Print this recipe | Back