parsley Archives

Couscous recipes

Mussel and tomato couscous

25 minutes

Pie recipes

Home-made guinea fowl and Morogo pie

1 hour and 30 minutes

Cold roasted-tomato soup with fresh tomato

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 to 20 minutes

Ingredients

2 x 400 g cans organic chopped tomato
2 cloves garlic
3 T organic olive oil
sea salt and freshly ground black pepper
2 cups organic vegetable stock

For the marinated fresh tomato topping, mix together

100 g organic baby tomatoes, halved
1 T organic balsamic vinegar
sea salt and freshly ground black pepper, to taste
organic parsley, chopped, for garnishing(optional)

Method

Preheat the oven to 230ºC.

Drain the chopped tomato, reserving the juice. Turn onto a baking sheet lined with baking paper. Add the garlic then drizzle over the olive oil and season.

Roast for 15 to 20 minutes, or until starting to catch.

Blend with the reserved tomato juice and stock. Adjust the seasoning and refrigerate if you'd like to eat the soup cold.

Serve the soup topped with a spoonful of the marinated fresh tomato.

Per serving: 650 kJ, 3.8 g protein, 11.5 g fat, 9.5 g carbs

TASTE’s take:

It may seem like extra effort, but roasting intensifies the flavour of the tomato in this soup.

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Cold roasted-tomato soup with fresh tomato

Cold roasted-tomato soup with fresh tomato

Ingredients

Method