Rouille

from Vegetarian Christmas by Rose Elliot; p.33

Accompaniment for winter vegetable soup.

Ingredients:

• 1 small or 1/2 large swee red pepper, deseeded
• 1 fresh or dried red chili pepper, deseeded
• 2 oz. white bread, broken into rough pices
• 4 oz. olive oil
• sea salt
• chili powder

Directions:

1. If you are using a dried chili, soak in a little boiling water.
2. Put the red pepper into a pan of water and bring to a boil.  Simmer for 10 to 15 minutes, or until the pepper is very tender.  
3. Drain the cooked red pepper and remove any stalk, then place in a food processor with the fresh or soaked chili and whizz to a puree.  
4. Add the bread and whizz thoroughly.
5. Gradually add the oil, whizzing all the timer or after each addition.  As you add the oil, the mixture will thicken to a lovely smooth cream.
6. Season with salt and a pinch of chili powder.