Spanish tomato soup

Ideas
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

2.00 kg Roma tomatoes — halved and seeded
4.00 garlic — cloves, crushed
160.00 ml fresh chillies — 573
bread — French
500.00 ml tomato juice
onion — half, finely chopped
cucumber — finely chopped
red pepper — finely chopped
15.00 ml vinegar — red wine
250.00 ml fresh basil
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Method:

1. Top tomatoes with garlic in a large roasting pan, drizzle with 30 ml olive oil and roast at 200 ºC for 30 minutes or until soft. Cool.
2. Process tomato and cooking juices in a food processor until smooth, or press through a sieve. Transfer to a bowl, add other tomato juice, season to taste with salt and freshly ground black pepper and mix well. If too thick, add a little water. Refrigerate for six hours or overnight to allow flavours to develop.
3. Combine bread and 30 ml olive oil and place on a baking tray. Bake at 200 ºC for 10 minutes, tossing occasionally, until golden.
4. Combine vegetables with vinegar, season and mix well.
5. Blend basil in a food processor until finely chopped and, with the motor running, gradually add remaining olive oil until smooth. Serve chilled soup topped with vegetables and croûtons, drizzled with basil oil.



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