Sunday Tasmanian - Tassie Living - - NEWS -

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


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 fine 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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