CHILLED TOMATO SOUP WITH CHILLI CUBES

Preparation times for CHILLED TOMATO SOUP WITH CHILLI CUBES
PREP 60MIN
Calories per serve for CHILLED TOMATO SOUP WITH CHILLI CUBES 112 CAL /
SERVING
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INGREDIENTS Serves 4

  • 1.5kg cherry tomatoes
  • garlic cloves
  • 3 sprigs thyme
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp caster sugar
  • 250ml vegetable stock

CHILLI CUBES INGREDIENTS

  • 1 red chilli
  • extra virgin olive oil
  • 2 tbsp dried mixed herbs

DIRECTIONS

PREPARATION

Halve the cherry tomatoes. Finely chop the red chillis. Finely chop the dried mixed herbs.

METHOD

  1. Heat the oven to 180°C/350°F/gas mark 4 (160°C for fan ovens).
  2. Arrange the tomatoes, cut-side up, in a roasting tin. Tuck in the garlic and thyme, and sprinkle over the oil, vinegar, sugar and seasoning. Roast for 45 minutes, until tender.
  3. Discard the thyme sprigs, then remove the garlic and squeeze the flesh from the skins. Put in a food processor with the tomatoes, stock and any pan juices, and whizz to a purée.
  4. Rub the mixture through a sieve over a bowl. Cover, leave to cool, then chill for 4 hours.FOR THE CHILLI CUBES
  5. Mix together the chopped chilli and herbs, and spoon into 12 small or 8 large ice cube trays
  6. Top up with water and place in a freezer for 2-3 hours, until frozen.
  7. To serve, ladle the chilled soup into 4 serving bowls, add 2 or 3 ice cubes to each bowl and drizzle with a little extra virgin olive oil.