Shan­non Bennett’s vegie din­ners.

YOU’LL HAVE NO PROB­LEM CON­VINC­ING THE WHOLE FAM­ILY TO EAT THEIR DAILY VEG WITH THESE AMAZ­ING DIN­NERS

Sunday Herald Sun - Stellar - - Contents -

TOMATO GAZ­PA­CHO SOUP

“If you pre­fer, serve this as a hot soup, gen­tly heated in a saucepan”

SERVES 4

750g roma toma­toes, chopped

2 red cap­sicums, chopped

1 cu­cum­ber, chopped

1 large red onion, chopped

3 gar­lic cloves, crushed

Juice of 2 oranges

2 tsp ap­ple cider vine­gar

2 tbs sherry vine­gar

¼ cup (60ml) tomato sauce

150ml ex­tra vir­gin olive oil

5 thick slices sour­dough, roughly torn

150g goat’s cheese, crum­bled

Basil leaves to serve

Pre­heat oven to 180°C. Place the tomato, cap­sicum, cu­cum­ber, onion and gar­lic in a food pro­ces­sor and whiz un­til very smooth. Pass through a ne sieve. Whisk the orange juice, vine­gars and tomato sauce into the puree. Add 100ml olive oil, whisk­ing con­stantly un­til the in­gre­di­ents are amal­ga­mated, then sea­son. Chill. Toss the torn bread in the re­main­ing 50ml ex­tra vir­gin olive oil and place on a pa­per-lined bak­ing tray. Bake for 8-10 min­utes, turn­ing once, un­til golden and crispy. Di­vide the chilled soup among bowls. Serve topped with crou­tons, crum­bled goat’s cheese, basil leaves and freshly ground black pep­per.

NUTRI­TION • 15G PRO­TEIN • 11G SAT FAT • 33G CARB • 18G SUGARS • 465MG SODIUM • 590 CAL (2475KJ)

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