Chilled Roast Pepper Soup with Seed Crackers
 
 
Author:
Recipe type: Appetizer
Serves: 4 + 18 crackers
Ingredients
  • FOR THE CHILLED SOUP
  • 1 x 400g jar of roasted peppers
  • 380g large very rip tomatoes, roughly chopped
  • ½ tsp sherry vinegar
  • 3 cloves of garlic, minced
  • 1 heaped tsp of thyme leaves
  • A good pinch of sea salt
  • A good pinch of freshly ground black pepper
  • A small pinch of red chili flakes (optional)
  • Thyme leaves and extra virgin olive oil to serve
  • FOR THE SEED & QUINOA CRACKERS
  • 100g rolled oats
  • 100g all purpose wholemeal flour
  • 50g quinoa
  • 50g golden linseed
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1 level tbs mixed sesame seeds
  • ½ tsp black onion seeds
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 50ml olive oil
  • 100ml warm water
  • Sea salt to serve (optional)
Instructions
  1. To make the soup:
  2. Add the thyme leaves to a mortar and bruise them the pestle to release some oil from the leaves. Drain the peppers and rinse them under cold running water. Add the peppers, chopped tomatoes, garlic and bruised thyme leaves and chili flakes if using to a food processor and blitz until smooth.
  3. Using a large sieve drain the soup into a large bowl or container. Push any pulp down into the sieve to get all of the soup out. Cover the soup and refrigerate for an hour or two. When ready to serve pour the soup into soup bowls and top with some thyme leave, black pepper and a good drizzle of good quality extra virgin olive oil.
  4. To make the crackers:
  5. Pre heat the oven to 180 degrees C, 356 degrees F
  6. Add the quinoa to a frying pan, heat the pan to a medium heat, carefully toss the quinoa in the pan until it goes a light golden color, it should small quite nutty. Remove from the heat and leave to cool.
  7. Add the flour, oats, seeds, toasted quinoa, salt and pepper to a large bowl and mix well. Then pour in the oil and follow that with the warm water. Mix well, it should be a stodgy mixture, if it is too dry add a little more water.
  8. Line a large baking tray with some parchment paper, drop the cracker mixture onto the parchment paper and then using a spatula spread the mixture evenly over the paper. Add another layer of parchment paper on to the top of the cracker mixture then using a full bottle, (I used my olive oil bottle) roll out the cracker mixture until it is very thin.
  9. Remove the top layer of parchment paper, using a sharp knife score the cracker mixture into sections. I made 18 crackers.
  10. Bake in the oven for 30 to 35 minutes, turning the tray halfway through. The crackers are done when they are a golden brown color. Leave the crackers to cool in the tray for 10 minutes then transfer to a wire rack to finish cooling. Gently break the crackers on a board and then sprinkle with a little sea salt if using. Store the crackers in a sealed air tight container.
Recipe by at https://www.ideahacks.com/roast-pepper-soup/