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Equipment Needed: Oven, Cook Hob, Food Processor
Time Needed: 1 hour
✓ Gluten Free
✓ Egg Free
When you think of chillies, they seem to be inextricably linked to the east; to India, to Thailand, to Sri Lanka, where the food is as fiery as the temperatures are high. This dish combines a bounty of red peppers and red chillies to make a delicious soup.
My spice of choice is the chilli. Red or green, the spicier the better! When you think of chillies, they seem to be inextricably linked to the east; to India, to Thailand, to Sri Lanka, where the food is as fiery as the temperatures are high. So, it came as a complete shock to me, when I found out that chillies originate from the New World and that they were unknown to the rest of the world 500 years ago!
It was Christopher Columbus who brought them across the Atlantic. Columbus set sail in 1492, for the Spanish Crown, to find an eastward route to Cathay and the fabulous treasures of the Indies. His mission: to find spices, gold and souls for Christianity. What Columbus encountered was exotic new plants and vegetables, and colourful natives, but none of the spices that the Spanish were familiar with. In his desperation he named the milder cousin of the spicy chilli, “pepper” after that highly sought-after spice of the Orient. This soup combines Columbus’ bounty – red peppers and red chillies to make a delicious soup that says: Mission Accomplished!