[ad_1]
Manja Wachsmuth/NZ House & Garden
Cold roasted tomato soup.
This recipe is from the team at NZ House & Garden magazine.
Tomato and basil are the essence of bright summer flavours. Served in small bowls, this chilled soup makes a perfect beginning to a summer meal.
READ MORE:
* Spanish pork, orange & olive salad with smoked paprika dressing recipe
* Aubergine, pomegranate & lentil salad with burrata recipe
* Rare beef, vermicelli & crunchy vegetable salad recipe
COLD ROASTED TOMATO SOUP
Serves 4
Ingredients
1 kg large, ripe tomatoes
6 whole cloves garlic
2 tsp brown sugar
2 cups chicken or vegetable stock
Handful of basil leaves
2 teaspoons balsamic vinegar
¼ cup basil pesto, to garnish
Method
Halve the tomatoes and place them cut-side up in a baking dish, scatter over the garlic cloves. Drizzle tomatoes with olive oil, sprinkle with brown sugar, and season well with salt and black pepper.
Roast for 1 hour at 180C. Remove to cool.
Squeeze the insides of the garlic into a food processor and add the cooked tomatoes and any juices. Add the stock, basil and balsamic vinegar. Blend until smooth and then adjust seasoning to taste. Cover and chill until ready to serve. Serve chilled soup with dollops of basil pesto on top.
[ad_2]