Victoria and David Beckham’s wedding tomato and roast pepper soup
This originally fat and carb-free soup, served at the Beckham's wedding dinner, would be a disaster at a French wedding. I can picture an offended, dressed-up and hatted mob descending on the poor chef before smothering him in goose fat and throwing him into the chocolate fountain. The soup though is really fresh and pleasant, no less thanks to my healthy additions of olive oil, croutons, and goat's cheese. Non mais.

Victoria and David Beckham’s wedding tomato and roast pepper soup

Posted on July 14, 2010
Categories: All vegetarian recipes, Diet-friendly, No-stress: make ahead, Soups, Starter
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Recipe by: Jason Reynolds
Busy:20 min, Total prep time: 1 hour (plus chilling time)
Serves: 2 
Preheat the oven to 220 degrees C. Halve the peppers lengthways and deseed them. Place them on an oven tray lined with baking paper, cut face down. Hide the garlic clove with its skin on under a pepper half. Season the peppers with salt and pepper and roast in the oven for 50 minutes. Fifteen minutes before the end of roasting, add the tomatoes. When ready, the skin of the peppers should look dark and blistered.

Meanwhile, cook the onion in a saucepan with a little of the stock until the onion has softened and the stock has evaporated; this will take about 15 minutes.

Remove the peppers and tomatoes from the oven and toss them into a bag - paper or a plastic freezing bag will do. Close it tightly and leave until the vegetables are cool enough to handle (about 8-10 minutes). The steam produced by the vegetables inside the bag will loosen their skin, making the peeling easy. Peel both peppers and tomatoes, keeping as much juice as you can.

Toss the lot into the pan with the onion and the peeled roasted garlic. Add the remaining stock and seasoning, bring to the boil and simmer for 3 to 4 minutes. Liquidise and taste for seasoning, add a few drops of tabasco if you want to give the soup a bit of bite.

Serve hot or chilled (best in my view) with plenty of torn fresh basil, a drizzle of olive oil, fresh goat's cheese and croutons.

Preheat the oven to 220 degrees C. Halve the peppers lengthways and deseed them. Place them on an oven tray lined with baking paper, cut face down. Hide the garlic clove with its skin on under a pepper half. Season the peppers with salt and pepper and roast in the oven for 50 minutes. Fifteen minutes before the end of roasting, add the tomatoes. When ready, the skin of the peppers should look dark and blistered.

Meanwhile, cook the onion in a saucepan with a little of the stock until the onion has softened and the stock has evaporated; this will take about 15 minutes.

Remove the peppers and tomatoes from the oven and toss them into a bag – paper or a plastic freezing bag will do. Close it tightly and leave until the vegetables are cool enough to handle (about 8-10 minutes). The steam produced by the vegetables inside the bag will loosen their skin, making the peeling easy. Peel both peppers and tomatoes, keeping as much juice as you can.

Toss the lot into the pan with the onion and the peeled roasted garlic. Add the remaining stock and seasoning, bring to the boil and simmer for 3 to 4 minutes. Liquidise and taste for seasoning, add a few drops of tabasco if you want to give the soup a bit of bite.

Serve hot or chilled (best in my view) with plenty of torn fresh basil, a drizzle of olive oil, fresh goat’s cheese and croutons.

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I made a few changes to the soup: I added roasted garlic, tabasco, and all the fats and carbohydrates in the recipe:, i.e. olive oil, goat's cheese, and croutons. Without my epicurian additions, the soup is 120 kcals per serving. With my additions, mmm... better not count. Just know it's absolutely worth it!!

The soup was served at the Beckham's wedding in hollowed out pumpkins. A bit of an odd Winter-Summer clash, isn't it?
Ingredients

2 large red peppers
1 large garlic clove with its skin on
Salt and pepper
3 ripe wine tomatoes
1 small onion, finely chopped
300 ml vegetable stock
Few sprigs of fresh basil, to serve
Splash of olive oil
Fresh goat's cheese and croutons

2 Comments to “Victoria and David Beckham’s wedding tomato and roast pepper soup”

  • alison

    July 22nd, 2010 at 7:00 am


    Hello Anne Laure……Just to let you know that the carb and fat addition were worth the extra calories. We were lucky to have a friend prepare this delicious recipe for dinner last night, what a treat! What a shame David and Victoria did not experience delights of the goats cheese and croutons

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  • Anne-Laure

    July 22nd, 2010 at 8:21 am


    Hi Alison, I am really pleased you liked my naughty additions! Maybe I should send the recipe to D&V so they know how much bette their life could taste? 😉

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