Monday, 30 January 2012
Tomato and red pepper soup (2 colours)
Tomatoes - 8 large, halved
Red peppers - 2, seeds removed and quartered
Garlic - 2 cloves, finely chopped
Olive oil - 1 tbsp
Balsamic vinegar - 1 tbsp
Red chilli (optional) - 1, finely chopped
Potato - 1 medium, chopped
Tomato puree - 1 tbsp
Vegetable stock - 700 ml
1) Place the tomatoes and red peppers in a roasting tin. Sprinkle over the garlic and drizzle over the olive oil and balsamic vinegar. Roast at 180°C for 1 hour.
2) After half an hour heat a small amount of oil in a large saucepan and fry the chilli for a couple of minutes. Add the potato, tomato puree and vegetable stock and simmer for 20-30 minutes until the potato is cooked.
3) Pour the contents of the roasting tin (including all the juices) into the saucepan and stir well. Blend until smooth. Serves 4.