Winter is a time of hibernation and memorable dinner parties. Make the most of our limited winter produce with this body-warming, easy soup recipe that will create pillow talk for your guests.
By Anina’s
www.aninas-recipes.com
Ingredients:
4 large ripe tomatoes, blanched and halved
A cup of cherry tomatoes, halved
A variety of sweet bell peppers, one of each colour, cut into chunks
15 – 20 ml olive oil
Salt and black pepper to season
A handful of fresh basil, chopped
1 garlic clove, crushed
½ cup of grated parmesan
A tablespoon pine nuts
2 teaspoons olive oil for the pesto
Crème fraiche to serve
Method:
First off, place the tomatoes and peppers in an oven safe baking tray, drizzle with olive oil and season. Roast in the oven for about 20 – 25 minutes until done.
Transfer the vegetables to a food processor and blitz until smooth. You can run the soup through a sieve if you like it silkier.
For the basil pesto, add the fresh basil, garlic, parmesan, pine nuts and olive oil in a pestle and mortar and grind to a paste.
Add spoonfuls of pesto to the soup; serve with crème fraiche and season to taste.
Serves two.
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