THE joys of this time of year, when tomatoes are at their prime and bursting with flavour.
This soup can be eaten hot or cold and is perfect with a generous dollop of crème fraîche and a scattering of crispy croutons. Serves 4 Ingredients: ●● Two tablespoons olive oil ●● Two cloves garlic – peeled ●● Two large onions – chopped ●● 900g yellow vine tomatoes ●● Two roasted yellow peppers skinned and de-seeded ●● 850ml chicken stock ●● Sprigs of thyme ●● Sprigs of rosemary To serve ●● Garlic croutons ●● Crème fraîche
●● Optional fresh basil METHOD: 1. In a large saucepan heat the olive oil, add the garlic and onions and sauté briefly then add the tomatoes and yellow peppers. 2. Add the chicken stock, thyme and rosemary, bring to the boil and simmer for about
30 minutes. 3. Blend in a liquidiser, pass through a sieve and season to taste.
4. When you are ready to serve, reheat the soup – pour into bowls and drizzle with crème fraîche, serve with croutons on the side and torn basil leaves if desired.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter