This soup is great warm, even better cold. Serve with either basil oil, cucumber 'croutons', slices of spring onions, basil leaves, sour cream, or yoghurt (or a mixture of the lot!).
2 red peppers
1 kg ripe tomatoes
A handful of basil leaves
2 tablespoons olive oil
3 cloves garlic
1 onion (optional)
2 - 5 tablespoons vegetable stock to taste
Salt and pepper to taste
yoghurt/cream - optional
garnish
In a medium oven, roast the peppers (whole), tomatoes (with the top removed) and the garlic (whole unpeeled cloves) at a medium temperature for around 1 - 2 hours until they start to caramelise. Also the onion, if you are using one.
Once cooked, peel and deseed the peppers and chop them up roughly.
Chop the tomatoes into quarters.
Remove the skin from the garlic and chop up.
If using an onion, peel and quarter it.
Cook for a few minutes.
Blend with a hand blender.
Add yoghurt, cream or stock to taste.
Season.
Serve either hot or cold with garnish of your choice.
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