Posted on May 29, 2018 by Emily Forbes

Carrying on with the tomato theme from last week, here is a roasted tomato soup recipe to try. I also think I said that I would share it. But I do have a confession, I don’t really like tomatoes! Not raw ones anyway. I keep eating them though convinced that one day I will like them. And sometimes you get one that tastes nice. But how does it’s taste change so much? Like straight up raw, na! Chuck that same raw tomato in with some onion, lemon, coriander and chilli to make a banging salsa and it’s like, yeah! Crazy!

Anyway, the recipe. It’s not hard science, I change the recipe a bit every time depending on what I have available.

This time it looked like this:

  • 12 tomatoes (stalk removed and cut in half. Better quality tomatoes give better flavour. You can use any but may need to add some extra tomato paste later)
  • 1 red pepper (de-seeded and cut into large chunks)
  • 4 garlic cloves (left in skin)
  • 100g red lentils
  • Water
  • Veg stock
  • Basil
  • Tabasco
  • 1tsp red wine vinegar
  • Salt and pepper

Method:

  • Place the tomatoes, red pepper and garlic cloves on a baking tray coated with a little oil. Then place in the oven until tomatoes are soft.
  • In the meantime, boil the lentils in the veg stock according to packet instructions.
  • Once everything is cooked, add to a blender and blitz until smooth (remove garlic from skins).
  • Pour back into a pan. Season with salt and pepper, add vinegar, tabasco and basil (fresh is nicer than dried. I used the half-fresh tubey stuff).
  • Bring to the boil then serve. I find food like this develops a better flavour if left a while so is often better the next day.
  • I may or may not have eaten this with grilled courgette and cheese toast.

Maybe not the weather for soup but still a delicious low calorie, nutritious recipe. Maybe you could just have it cold, Gazpacho?

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