A great taste.


  • 1 tblsp rapeseed oil
  • 1 red pepper, roasted, cored and diced
  • 1 small garlic clove, crushed
  • 1 tsp tomato purée
  • pinch of smoked paprika
  • 150ml (¼ pint) vegetable stock
  • 150ml (¼ pint) milk
  • 1 tblsp chopped fresh basil
  • sea salt and freshly ground white pepper
  • 1 tblsp soya lecithin


  1. Place the rapeseed oil in a pan and add the red pepper, garlic, tomato purée, paprika, stock and milk. Bring to the boil, then add the basil and season to taste.
  2. Blend to a purée with a hand blender, then pass through a sieve into a clean pan.
  3. Add the soya lecithin and hand blend to achieve a foam by bringing the head of the blender from the very bottom of the pan to the top of the liquid. Use immediately.

Cook Ahead:

This can be made in advance up to the stage where it is passed through a sieve. Store in the fridge covered in clingfilm for up to 2 days, then reheat in a pan and add the soya lecithin at the last minute just before frothing.