ROASTED OVERRIPE TOMATOES SOUP RECIPE

THE STORY

Summertime might still around but the idea to have a seasonal soup is always appealing like a roasted tomato soup.

When I am thinking about a summer soup a few suggestions are crossing my mind like a fresh pea soup, a vichyssoise, a gaspacho and of course, a roasted tomato soup.

Making a soup should be simple and it it shouldn’t take too long to make, that way you can it enjoy it at all times – I love a bowl or mug of soup as a healthy and satisfying snack when the chilly days are back. One or two ingredients are usually involved to make it. Depending on the texture and flavour you want, you can choice between different liquids like water, vegetable stock, cream, milk or a mix of everything!

This roasted tomato soup is pretty simple and it comes from my heart – probably more how I want to please my tastebuds. The recipe is not strict, I encourage you to play with the recipe I have detailed below to discover your favourite combination. A great tomato soup must be, for me, slightly acidic, have a touch of natural sweetness from the quality of tomatoes being used, and a kick from the vinegar.

THE TASTE

The only things that I can share with you today is, think how you could imagine this roasted tomato soup in your soup bowl.

I can see my roasted tomato soup, with a bit of body, but definitely not a watery soup. To make it happen, I just add a splash of water at the end when I blend the soup.

I imagine my roasted tomato soup, with a vibrant read colour and shiny. It comes from the way how you roast the 2 main ingredients, tomatoes and red onions. Sometimes, to make the colour even brighter I like to add a red pepper to the mix.

Finally, I want my roasted tomato soup tasty. For this, I always add a splash of Cabernet Sauvignon Vinegar. The king of vinegars!

THE RECIPE

Ingredients: 1kg tomatoes, 3 red onions, 3 garlic cloves, 1 spring of thyme, salt, pepper, 1 splash of Cabernet Sauvignon Vinegar, olive oil.

  • Turn the oven on at 180 degrees Celsius.
  • Wash your tomatoes, quarter them and put them in a roasting tray.
  • Peel the onions and garlic, then slice them. Add the onions and garlic into the roasting tray.
  • Season with olive oil, salt, pepper, thyme and the vinegar.
  • Roast the tomatoes and onions for 35-40 minutes or until they are cook and with a light caramelization.
  • Make sure that you can always see the natural juice at the bottom of the tray.
  • When roasted, take the thyme off and blend the soup. If needed, add a splash or two of water to get the right consistency. The consistency should be smooth with a bit of body but not too thick.
  • Adjust the seasoning with salt, pepper. If the roasted tomato soup is too acidic add a pinch of sugar. If the soup is too flat add a splash of Cabernet Sauvignon Vinegar.

NOTE

A slice of Focaccia is a great accompaniment with this delicious roasted overripe tomatoes soup.

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NUTRITION: COOKING BEETROOTS FOR MY LUNCH

Today, I have been lucky enough to receive 1 bunch of red baby beetroots and 1 bunch of golden baby beetroots. Receiving fresh products is always a joy and an excitement. A multitude of  ideas are coming and the desire to realise a stunning dish is priceless.

So, after a few minutes thinking how I could use the all part of the beetroots, I finally came up with an idea. The most important for me, was not to waste any parts of the beetroot. Leaves were green, crunchy and appetising. Stems were colourful, juicy and crunchy too. Beets are one of my favourite vegetables. From root to leaf, the greens and stems are edible, it means that the options to make different dishes with beetroots are countless.Below I will explain to you my favourite ways to cook and plate beetroot, using the whole vegetable. Heaven on a plate for everyone in love with beets and vegetables.

Start trimming the leaves and stems to the beetroots. Wash everything separately. To roast the beets, cut two pieces of foil (one for the red, one for the golden beets), add a splash of olive, salt, pepper and one garlic clove in each. Make a little parcel and roast them in an oven turned to 180 degrees Celsius for 45 minutes with a splash of water on the bottom of the tray to create a steam environment. The beets will cook faster. When cooked, open the foil and start to take the skin off the beetroot. Do this by using a paper towel to wipe the skin off. (Don’t forget to wear a pair of gloves, if you have some at home and don’t burn yourself!)

Meanwhile, finely chop the beetroot stalks. Shred large beetroot leaves and reserve the small beetroot leaves to garnish.

Heat oil in a medium sized pan over a high heat. Add 2 diced shallots, 2 garlic cloves grated and some spices (I recommend a pinch of cinnamon and a pinch of All Spice). Cook, stirring continuously until softened. Stir in the chopped beetroot stalk and shredded leaves. Cook, stirring occasionally, until stalk begins to soften. Add a tablespoon of chopped dill and lemon juice, and cook for a further 4-5 minutes. Season with salt and pepper, then transfer to a serving bowl. From earthy and crunchy to sweet and tender, this salad is sublime for anyone loving beetroots.

PS: Leaves and stalks are nutritious. High in fiber and minerals, beet stems contain betalain pigments, a powerful source of antioxidants good for reducing inflammation and preventing heart disease.