CHILLED TOMATO SOUP WITH CHILLI CUBES
INGREDIENTS Serves 4
- 1.5kg cherry tomatoes
- 3 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
- Heat the oven to 180°C/350°F/gas mark 4 (160°C for fan ovens).
- 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.
- 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.
- Rub the mixture through a sieve over a bowl. Cover, leave to cool, then chill for 4 hours.FOR THE CHILLI CUBES
- Mix together the chopped chilli and herbs, and spoon into 12 small or 8 large ice cube trays
- Top up with water and place in a freezer for 2-3 hours, until frozen.
- 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.