I tried this recipe for the first time at a friend’s restaurant in Pescara, where they brought me a deliciously bright red soup that was topped with a beautifully-poached egg. It was a red pepper velouté that, although rather filling for an antipasto, was absolutely lovely! I’ve since adapted the recipe (which I also love) seeing as I have a delicious batch of homemade tomato passata (paste) from the previous summer, and felt the urge to treat myself to a nice, summery lunch. I especially love it when it is served not too hot, together with some crunchy, garlicky rustic bread on the side.

Makes 4 small/medium portions

Ingredients:

10 fresh cherry tomatoes (halved)
1 small red pepper (chopped)
1 tin canned tomatoes
2 tbsp. extra virgin olive oil
1 gold onion (chopped)
Salt
Pepper
Fresh oregano

(Toppings)

Pine nuts sautéed in olive oil
A poached egg

In a large saucepan, add the chopped onion and the two tablespoons of olive oil. Mix with a wooden spoon until the onion is translucent, then add the cherry tomatoes and the red pepper. Let them cook for a few minutes at medium heat. Then, add the canned tomatoes and allow the mixture to simmer for about 10-15 minutes or until the cherry tomatoes and peppers are soft, and the sauce has reduced a little. Pour the mix into a blender and blend while adding some extra olive oil to help emulsify the velouté. Season with salt, pepper, and oregano. Then, sauté some pine nuts in a small pan until golden and crunchy, pat them dry, and place aside. In a small casserole, boil water with a pinch of coarse sea salt thrown in and a teaspoon of white vinegar. Create a vortex in the water using a spoon and pour in a whole egg – let it cook for about 2 minutes or so before draining and drying it over a kitchen towel. Now, to assemble the dish: pour the soup onto a plate, add the poached egg, sprinkle the pine nuts, and add an extra dash of salt and pepper over the egg – followed by a drizzle of olive oil. Enjoy ! x

Tomato velloutée with poached egg