So, it’s officially a week until Christmas day, how very exciting! There appears to be a lot of excitement surrounding the festive season this year, but perhaps I’m a little more receptive to it since I’m spending it with Katherine and her family. To be honest, it’ll be very interesting to see how another family spends Christmas; perhaps they should be taught the family card game. How apt that this soup should look quite so festive.

Many recipes for red pepper soups perform rather badly when it comes to preserving the natural sweetness of the fruit. As such, I’ve been very careful to avoid pairing it with anything that would disguise the main qualities of the bell pepper. Tomatoes, themselves being sweet, work very well in this capacity. The result is a deliciously sweet and temptingly light soup, worthy of just about anyone’s best bowls. However, one must remember to season correctly and delicately according to the recipe; salt is added to enhance the natural flavours of a dish and (usually) not to become a flavour itself.

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