Recipe Details
Title Chilled roast tomato soup with pesto
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 309.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Tomato, plum, raw1 Kilogram
Oil, olive2 Tablespoon
Garlic1 Clove
Salt, table1 Pinch
Pepper, black1 Pinch
Sugar, soft brown2 Teaspoon
Stock, vegetable, liquid150 Millilitre
Garlic1 Clove
Pine nuts1 Tablespoon
Oil, olive2 Tablespoon
Basil, fresh10 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 192
Protein 4.70%
Other Carbohydrate 0.37%
Sugar 11.29%
Fat Saturated 11.42%
Fat Unsaturated 27.13%
Fiber 10.39%
Sodium 7.26%
Salt 7.40%
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Recipe Method
1. Preheat the oven to 180C/375F/Gas Mark 4. 2. Place the tomatoes (or other well flavoured toms, washed and halved) cut side up in a baking tray, add the whole unpeeled garlic cloves. Season well with salt and pepper, sprinkle with the sugar and drizzle over the olive oil. 3. Roast in a moderate oven (180C/375F/Gas 4) for about 45 minutes, until the tomatoes are lightly browned and beginning to ooze juice. Remove the tray from the oven and leave to cool for a few moments. 4. Pick out the roasted garlic cloves and squeeze the soft flesh out of the browned papery husks onto a saucer. Place a sieve over a bowl and rub the tomatoes through it to extract the juice and flesh. 5. Rub the roasted garlic pulp through the sieve as well, along with any oily juices from the pan. 6. Taste the mixture and adjust the seasonings, tomatoes vary in juiciness and flavor. Thinning with a little stock, or even water, may help to get the flavour and consistency you want. Remember that the flavours will be muted somewhat when the soup is chilled. 7. Place the bowl in the fridge and chill for at least four hours (or accelerate the chilling process by placing the bowl in a larger bowl of ice and water and stirring occasionally). 8. Pound together, or chop together with a large knife, the basil, garlic and pine nuts, until you have a fine grained pulp. 9. Stir into the olive oil. This pesto is meant to be quite runny. Leaving to stand for an hour or two will mellow the harsh edge of the raw garlic. 10. Serve the soup by ladling into chilled bowls and drizzling a generous tablespoon of the pesto over each bowl.
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