Roasted Tomato and Sweet Palermo Pepper Soup
Taking the humble tomato to new heights
It is really a wonderful surprise when an ordinary ingredient is presented in an extraordinary way.
Paul and Corine Leeuwerik are our neighbours and the owners of the Olifantsberg Family Vineyards. Paul is into the winemaking side producing exceptional wines, but it is Corine's culinary skills that tempted me to make one of my least favourite dishes - cold tomato soup!
Having dinner with them one evening she served this soup as part of a trio of starters. The melon and parma ham was lovely, the smoked salmon terrine was equally good, but it was the tomato soup that was an absolute revelation. The main course of Coq au Vin was sensational, but it was the soup that stole the show. Good enough for me to ask her for the recipe. I got the recipe - and more - a masterclass in her own kitchen on how to make it.
It is really a wonderful surprise when an ordinary ingredient is presented in an extraordinary way.
Paul and Corine Leeuwerik are our neighbours and the owners of the Olifantsberg Family Vineyards. Paul is into the winemaking side producing exceptional wines, but it is Corine's culinary skills that tempted me to make one of my least favourite dishes - cold tomato soup!
Having dinner with them one evening she served this soup as part of a trio of starters. The melon and parma ham was lovely, the smoked salmon terrine was equally good, but it was the tomato soup that was an absolute revelation. The main course of Coq au Vin was sensational, but it was the soup that stole the show. Good enough for me to ask her for the recipe. I got the recipe - and more - a masterclass in her own kitchen on how to make it.
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Ingredients:
1,5kg vine ripened tomatoes 3 palermo sweet peppers 1 large red onion 1 head of garlic sprinkling of Italian herbs 1 vegetable stock cube olive oil ______________________________________________________________________________________ |
Method:
Wash the tomatoes and peppers thoroughly. Remove the cores from the tomatoes and the pith and seeds from the peppers. Peel the husks from the cloves of garlic. Remove the skin and cut the red onion into quarters. Place all into an oiled roasting pan and lightly sprinkle the Italian herbs over. Roast in a preheated oven at 180C oven for 45 minutes. Remove the skins from the tomatoes and peppers an place all the ingredients into a pot. Crumble the stock cube into the pot, add a touch of water and gently heat the soup until the cube has dissolved. Blitz the soup until really smooth and creamy. Refrigerate until ready to serve. Serve topped with fresh heavy cream. |