September 2, 2015 by dgarnett2013
Roast pepper and tomato soup: DG
Makes enough for 2 – 4
- 3 red peppers, halved with seeds and core removed
- 750g ripe, small tomatoes, halved
- a few pinches of oregano
- a couple of sprigs thyme
- 6 cloves of garlic, peeled but left whole
- 1 medium sized onion – preferably Spanish (white), finely chopped
- 3 sticks of celery, finely chopped
- extra virgin olive oil
- salt and pepper
- vegetable stock, hot
Preheat the oven to 190℃.
Put the pepper and tomato halves on a large baking tray in a single layer. Put the garlic cloves in the red pepper halves and sprinkle the thyme and oregano onto the tomatoes.
Drizzle oil and grind salt and pepper over all the vegetables and make sure all are a little covered.
Roast for about 40 mins, until the edges of the peppers have begun to char and the garlic is soft all the way through.
Meanwhile, heat some oil in a large saucepan and gently cook the onion and celery, together with a tsp of salt until the veg are translucent and soft.
When the red veg are roasted all the way through, remove from the oven and remove any skins you can – from the peppers it should be easy.
Put all the veg plus all juices into the celery, onion saucepan. Remove any tomato skins that begin to float to the top of the mixture.
Heat the vegetable stock and add it to the veg and cook for a few minutes, for all the flavours to come together.
Blend, blend, blend. Taste and season and blend again.
Eaten when the roses made their second appearance, at the very end of the holiday.