Serves 5-6 as a starter
Ingredients
600g tomatoes (roughly chopped)
500g carrots (roughly chopped)
15g red peppers (roughly chopped)
1 large onion or several shallots (roughly chopped)
1 chilli (roughly chopped)
1 clove of garlic (crushed)
500 ml chicken stock
250 ml milk or cream
4 drops of Worcestershire sauce
4 drops of Tabasco sauce
6 drops of Angosturas bitters
Method
Place the vegetables in a pressure cooker.
Add the chicken stock.
Bring to the boil, pressurize and allow to simmer for 10-15 minutes.
Allow the pan to cool.
Transfer the contents to a blender and blitz. Alternatively use a stick blender.
Pass the soup through a sieve to remove the seeds and skins.
Add the milk or cream to achieve the desired consistency.
