Chilled tomato, red pepper and chilli soup from Vegetables: The new food heroes by Peter Gordon

Name: Chilled tomato, red pepper and chilli soup from Vegetables: The new food heroes by Peter Gordon
Ingredients: 5 tablespoons extra-virgin olive oil, plus more for drizzling; 2 red onions, thinly sliced; 2 garlic cloves, chopped; ½-1 red chilli (you can make it as chilli hot, or not, as you want); 3 red peppers, halved, deseeded and roughly chopped; 2 tablespoons sherry vinegar (or use a good red wine vinegar, or even just straight sherry with a squeeze of lemon juice); 700 g ripe tomatoes, roughly chopped (or 600 g tinned chopped tomatoes); 1 egg; 1 spring onion, thinly sliced

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This is a relatively simple-to-make summer soup (although, funnily enough, it’s also quite good served hot in winter). You can make it as spicy as you want, with more or less chilli; and for...

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Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
2 red onions, thinly sliced
2 garlic cloves, chopped
½-1 red chilli (you can make it as chilli hot, or not, as you want)
3 red peppers, halved, deseeded and roughly chopped
2 tablespoons sherry vinegar (or use a good red wine vinegar, or even just straight sherry with a squeeze of lemon juice)
700 g ripe tomatoes, roughly chopped (or 600 g tinned chopped tomatoes)
1 egg
1 spring onion, thinly sliced