This is a lovely soup to serve at the end of a hot day. Garnish it with a few chilli flakes, a drizzle of olive oil and some basil leaves.
Prep Time10 minutesmins
Cook Time1 hourhr15 minutesmins
Course: Soup
Servings: 4people
Author: Amanda Lawson
Ingredients
6Roma tomatoes, washed and quartered lengthways
2whole red capsicums, washed
1redonion, peeled and chopped
1/2cupraw almonds
1Lchicken stocksubstitute with vegetable stock if you prefer
1/4cupolive oil
2tbspsherry vinegarsubstitute with red wine vinegar
sea salt and freshly cracked pepper
basil leaves, olive oil and chilli flakes to garnish
Instructions
Preheat the oven to 160°C (140°C fan-forced) and line a baking tray with paper.
Arrange the tomatoes cut side up on the tray, and the capsicums next to them. Drizzle 2 tbsp of the olive oil on top of the tomatoes and sprinkle with a little salt.
Roast for about 1 hour until the tomatoes start to darken in colour. The skins of the capsicums will, too. Remove from the oven and set aside.
When cool enough to handle, twist the tops of the capsicums and pull out the centre with the seeds and let any juice pour out. I don't usually peel the capsicums, but you can if you wish.
Grind the almonds into almondmeal using a blender or a food processor.
Heat the remaining 2 tbsp of the olive oil in a saucepan and saute the onions until soft, 5-10 minutes. Then add the ground almonds and stir in.
Add the stock, cooked tomatoes and capsicums, bring to a boil, turn down to a simmer, cover and cook for 10 minutes. Then turn off the heat.
Allow to cool for 10 minutes or so, then blend the soup with a hand-held blender or in a food processor. Stir in the vinegar and season to taste.
Refrigerate for about 2 hours until cold. Check for seasoning - you may wish to add a little more vinegar. Garnish with basil leaves, a few chilli flakes and a drizzle of olive oil before serving.
Notes
The soup also tastes delicious served warm. It will keep in the fridge for up to 3 days. It is suitable to freeze.