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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Taken from 'Soups and Starters' cook book - Tasty Tip : Use the sweetest type of tomatoes available as it makes a big difference to the flavour of the soup. Many supermarkets now stock speciality ranges grown slowly and matured for longer on the vine to give them an intense flavour. If these are unavailable, add a little extra sugar to bring out the flavour. Ingredients:
1 1/8 kg tomatoes, ripe, cut in half |
2 garlic cloves |
1 teaspoon olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon dark brown sugar |
1 tablespoon tomato puree |
300 ml vegetable stock |
6 tablespoons natural yoghurt |
2 tablespoons basil, freshly chopped |
salt & freshly ground black pepper |
basil leaves (to garnish) |
Directions:
1. Preheat the oven to 200C/400F/Gas 6. Evenly spread the tomatoes and unpeeled garlic in a single layer in a large roasting tin.
2. Mix the oil and vinegar together. Drizzle over the tomatoes and sprinkle with the dark brown sugar.
3. Roast the tomatoes in the preheated oven for 20 minutes until tender and lightly charred in places.
4. Remove from the oven and allow to cool slightly. When cool enough to handle, squeeze the softened flesh of the garlic from the papery skin. Place with the charred tomatoes in a nylon sieve over a saucepan.
5. Press the garlic and tomato through the sieve with the back of a wooden spoon.
6. When all the flesh has been sieved add the tomato puree and vegetable stock to the pan. Heat gently, stirring occsionally.
7. In a small bowl beat the yoghurt and basil together and season to taste with salt and pepper. Stir the basil yoghurt into the soup. Garnish with basil leaves and serve immediately.
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