Chilled Roast Tomato Soup recipe
Sweet, vibrant and full of flavor soup. It is recommended to try it both hot and cold.
Preparation time: 20 minutes || Cooking time: 30-40 minutes
- Cherry tomatoes: 1kg
- Sundried tomatoes: 200gm
- Red onion: 2
- Garlic: 4 cloves
- Basil: 3 tablespoons of chopped basil
- Parsley: 2 tablespoons of chopped parsley
- Olive oil: 2 tablespoons
- Water: 300ml
- Salt and pepper to taste
First, halve the cherry tomatoes, chop the sundried tomatoes & garlic cloves & basil & parsley.
Heat the oven to 200 degrees Celsius and place the cherry and sundried tomatoes, garlic and herbs onto a baking tray, drizzle with olive oil and let it roast for approximately 40 minutes, when the onions and garlic become soft.
Remove from the oven and let it cool, then put them all in a blender and turn into paste. Pass the paste through a sieve to remove the large seeds and skin. Stir in the water, then chill until ready to serve.