On these cold winter days there is nothing better than having something warm and tasty after a long days activities. Be it skiing, running, mountain biking, etc.
So when I received the latest email post (subscription) from @VictoriaTwead that also contained a soup recipe I just had to try it!
Here is the recipe:
Sopa de tomates asados
~Starter~Veg~
Serves 4
~ 5 minutes preparation ~
~ 70 to 110 minutes cooking ~
~Starter~Veg~
Serves 4
~ 5 minutes preparation ~
~ 70 to 110 minutes cooking ~
Ingredients:
6 large, ripe, vine tomatoes
2 large red peppers
2 large onions
1 litre (33.8 fl oz chicken stock)
Olive oil
Salt and pepper to season
Method:
1) Preheat your oven to 160C/325F/Gas Mark 3.
2) Slice the tomatoes in half, de-seed the peppers and slice into 4 pieces. Peel and slice the onion in half.
3) Lightly grease a large oven proof dish with olive oil and place the vegetables on the tray in one layer: tomatoes - skin side up, peppers - skin side down.
4) Drizzle with olive oil and season with salt and pepper.
5) Cook in the oven for about an hour to an hour and a half until the vegetables are soft. (Don’t worry if they blacken slightly – it all adds to the flavour!)
6) While the vegetables are cooking, warm up the stock (fresh made is best but prepared cubes are fine).
7) Once the vegetables are done, remove from the tray and place in a food processor, scraping off any bits stuck to the tray. Blend until you get a nice, thick sauce.
8) Place the tomato mixture into a pan and add the chicken stock.
9) Cook over a medium heat for 10 minutes to thicken slightly.
10) Serve with lots of fresh bread.
6 large, ripe, vine tomatoes
2 large red peppers
2 large onions
1 litre (33.8 fl oz chicken stock)
Olive oil
Salt and pepper to season
Method:
1) Preheat your oven to 160C/325F/Gas Mark 3.
2) Slice the tomatoes in half, de-seed the peppers and slice into 4 pieces. Peel and slice the onion in half.
3) Lightly grease a large oven proof dish with olive oil and place the vegetables on the tray in one layer: tomatoes - skin side up, peppers - skin side down.
4) Drizzle with olive oil and season with salt and pepper.
5) Cook in the oven for about an hour to an hour and a half until the vegetables are soft. (Don’t worry if they blacken slightly – it all adds to the flavour!)
6) While the vegetables are cooking, warm up the stock (fresh made is best but prepared cubes are fine).
7) Once the vegetables are done, remove from the tray and place in a food processor, scraping off any bits stuck to the tray. Blend until you get a nice, thick sauce.
8) Place the tomato mixture into a pan and add the chicken stock.
9) Cook over a medium heat for 10 minutes to thicken slightly.
10) Serve with lots of fresh bread.
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| Vegetables roasting in the oven.... smells good! |
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| Soup, warm cheesy bread, wine. A perfect dinner |
Thanks to Ms. Twead for a great simple and tasty recipe as well as for her enjoyable books which you can find here, very fun reading!
Also, we finally got around to putting our photos from the trip to Thailand and Nepal online.
You can see them here or they have been added to the side bar list.
WARNING.... there are lots of them! enjoy!
Oh yummmm! I love home made tomato soup. Guess I'd better get a big pot of that brewing one of these days too,
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