It is supposed to be summer here in Sydney but it’s been cool the last few days and raining so I thought soup is in order and boy does this one have some flavour. You’ll need:
For the soup
8 small to medium tomatoes – very ripe – cut in half
2 red capsicums – medium size – cut into quarters
2 cloves of garlic
1 large brown onion cut into quarters
1 tablespoon of olive oil
2 cups of chicken stock (homemade if possible – see my previous recipe)*
½ cup of water
Sprinkle of dried thyme
3 tablespoons of tomato paste
For the Gremolata
Small bunch of parsley
1 garlic glove
To make the soup: place tomatoes cut side up on baking tray lined with baking paper, add capsicum, onion and garlic. Sprinkle with thyme and drizzle with the olive oil. Bake for ½ hour in a 200 degree oven.
Bring stock to the boil with tomato paste and water – add baked vegetables and juices on tray (remove garlic skin before adding). Simmer for ½ hour over medium heat. Blend, sprinkle with gremolata.
To make the gremolata: remove all stalks from parsley, chop finely, using a microplane grate skin of whole lemon and the garlic clove, mix together and you are ready to go. Use immediately or within 24 hours stored in the fridge.
*If you’d like this to be a vegetarian dish just use vegetable stock
Serves 4 – 130 calories per serve