20 September 2013 by

Keep The Summer Going With This Recipe For Roast Red Pepper And Tomato Soup With A Goats' Cheese Crostini From The Glorious Ibiza Cookbook!

So summer's over and salad are on the out. In their place are winter warmers in the form of chillis, spag bols and stews. Luckily we've got our hands on a recipe book that means your culinary summer never has to end.

Chef Sid Shanti started off his career as a DJ, moving from London's Groucho club to Ibiza via all sorts of eclectic worldwide destinations. After he cooked for Mike and Claire Manumission he was invited to set up the eatery 'Shanti Town' which saw him feed hungry clubgoers from a BBQ made out of an old bath. From there, invitations rolled in for Sid to cook for Ibiza's suited and booted clientele and a culinary Ibiza legend was born.

Now Sid's brought out his own book full of delicious recipes. Glorious Ibiza Food (& Music!) - as well as teaching you how to make some of Sid's mouthwatering dishes - has tips on how to source food locally and exclusive tracklists from world-renowned DJ's to give your dinner party an authentic Ibizan feel. Here's one of our favourite recipes...

Roast Red Pepper And Tomato Soup With A Goats' Cheese Crostini


Serves: 6


Ingredients for soup


500g Red bell pepper cut in half seeds removed
1 kg Fresh tomatoes cut in half
250g White onions peeled, chopped
500ml Vegetable stock
1 Tin plum tomatos
1 glass of white wine
3 cloves of garlic peeled and chopped
2 bay leaves
1 small squeeze of tomato puree
1 anchovy fillet
2 tbsp of extra virgin olive oil
Salt and pepper
Ingredients for crostini
1 baguette
200g goats cheese roll


Method

1.    Turn the oven to 180C Gas Mark 4/5
2.    Prepare the vegetables
3.    Rub the peppers and tomatoes in olive oil, season then put them on an oven tray and roast for about 10 – 15 minutes or until the colour starts to turn
4.    Remove then set aside
5.    Add the remaining olive oil, onions and garlic to a large saucepan and cook on a low flame for 5 minutes
6.    Then add the anchovy fillet, bay leaf, tomato paste, white wine, tin tomatos, vegetable stock and roast tomato and pepper
7.    Bring to the boil, then reduce the heat to low and cook for a further 10 minutes
8.    Remove from the heat, remove the bay leafs and blend the soup
9.    Season with salt and pepper
10.    Allow to cool then chill in the fridge for 1 hour
11.    Cut the bagette sideways the thickness of your little finger and toast one side under the grill
12.    Add a slice of goats cheese to the untoasted side and grill again until golden
13.    Heat the soup and add the goats cheese crostini

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Comments

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Catherine Twomey (Mon Sep 23 10:13:42 BST 2013): I made this on Saturday - yummy - I substituted oat cream and chopped herbs for the crostini to make a vegan friendly version.
Grant Seidner (Tue Sep 24 15:58:58 BST 2013): Simply put.. this is absolutely delicious -