[Fwd: Roast Tomato Soup]

[Guest guest]

Give me a soup like this, a spinach salad and a wedge of melon, and I am

one happy old broad. The edits in brackets are mine. I've tinkered

just a bit, and

also converted the British measures, using the wonderfully fast and

simple conversion

tool at http://www.sciencemadesimple.net/conversions.html

 

-Begin Recipe Export-

QBook version 1.00.14

Title CHRIS'S ROAST TOMATO SOUP

Keywords: soups, tomatoes, potluck hits

 

Approx 3 lb or 1 1/2 kg ripe, red but firm tomatoes

[OPTIONAL: 1 slice (not more!) roasted red pepper, jar type]

A handful of fresh basil leaves [ed.--See below!]

About 6 large unpeeled cloves of garlic

Good-quality olive oil [fruity extra-virgin Spanish leaps to mind!!]

1 large potato, peeled and diced

2 rounded teaspoons tomato [paste]

1 [Tablespoon] / dessert spoon balsamic vinegar

Salt and fresh-ground black pepper

[Dash cayenne--optional

 

First plunge the tomatoes, a few at a time, into boiling water and

remove the

skins. Slice toms in half around the middle. Place cut side up in a

large baking

tin. Season well. Toss in the garlic cloves and scatter the basil leaves

over the top. Generously sprinkle olive oil over the top of this (approx

2 - 3

Tablespoons). Place baking tray into the top of a preheated oven [400F/

200C] for

about an hour or so. You want the edges of the toms to become a little

blackened,

then they are ready.

 

Meanwhile add the potato to [u.S. scant 2 1/2 c.] / 570ml water, add

the [tomato

paste, and cayenne], bring to boil and simmer until potato is soft.

 

When toms and potato are both ready, start to liquidise [blenderize or

process]

everything together in batches and transfer liquid to a saucepan. Make

sure that you

squeeze the garlic cloves out of their skins before [blenderizing] and be

sure to add all the juices from the baking tin. You can pass the soup

through

a sieve before transferring to the saucepan but I do not usually bother

as I like

the texture without. [Me too.]

 

Reheat the soup but do not boil. Adjust the seasoning if required. Stir in

the balsamic vinegar. If you eat dairy, try adding a swirl of cream [or

sour

cream or /creme fraiche/?] to each bowl when you serve. You can add

more or less garlic or basil according to personal taste.

 

[NOTE: Genovese basil is wonderful in soups like this, of course, but I

think

lemon or (even better!) lime basil could be incredible here, perhaps with a

small sprig of tarragon or some fennel leaves. Gonna have to try that

this summer.]

 

This soup freezes perfectly and can be kept for at least a year without

loss

of flavour or colour. Don't worry about it separating as it defrosts. Just

stir and reheat.

Source: Chris, c259s , on

-End Recipe Export-

 

 

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