Photo: Jennifer Soo
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 red capsicums,
- finely diced
- 1 celery stalk, finely sliced
- 2 garlic cloves, finely sliced
- 800g can tomatoes
- 1/2 tsp dried red chilli flakes
- 650ml water or stock
- 1/2 tsp sugar
- Sea salt and pepper
- 100g feta
- Flour for dusting
- Olive oil for frying
Heat the oil in a frying pan, add the onion and cook for 10 minutes until softened. Add the capsicum, celery and garlic, and cook for 5 mins.
Chop and add the tomatoes, chilli, water, sugar, salt and pepper and bring to the boil, stirring, skimming if necessary. Simmer gently, partly covered, for 30 mins.
At this point, you can puree the soup or leave it chunky - I prefer to puree two-thirds and return it to the pan.
Cut the feta into four cubes, coat in the flour. Heat the oil in a frypan and brown for about 1 min on each side until golden, turning carefully.
Taste the soup for seasoning, float the feta on top and serve.
This recipe is featured in the book, Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Spanish