TOMATO, CAPSICUM AND HOT SMOKED SALMON SOUP
1 tablespoon extra virgin olive oil
1 cup (200g) chargrilled capsicums
(bell peppers), drained
1 teaspoon harissa
2 tablespoons brown (light brown) sugar 2 x 400g cans diced tomatoes
3 cups (750ml) boiling water sea salt and cracked black pepper 200g hot smoked salmon, flaked
¹⁄³ cup dill leaves Heat the oil in a medium saucepan over medium heat. Add the capsicum, harissa and brown sugar and cook for 3 minutes. Add the tomato, water, salt and pepper and bring to the boil. Reduce heat to medium and cook for 15 minutes or until reduced slightly. Using a hand-held blender, blend until smooth. Divide between bowls and top with salmon and dill to serve. SERVES 4.