Description
A chilled tomato and ginger soup for a chilled out dinner!
Ingredients
6 Roma tomatoes, halved and seeded
2 Tbsp (30 ml) olive oil for roasting
Maldon salt and freshly milled black pepper
1/2 tsp (2.5 ml) sugar
3 sprigs French tarragon
thumb-sized piece of fresh ginger, peeled and coarsely chopped
1/2 C (125 ml) tomato juice
1 Tbsp (15 ml) good quality olive oil
1 tsp (5 ml) freshly squeezed lemon juice
Instructions
Preheat the oven to 180 °C.
Place the tomatoes in a roasting dish and drizzle with olive oil. Season with salt and pepper, and sprinkle some sugar in each of the tomatoes. Add the sprigs of tarragon and roast for about 1 hour, turning after 45 minutes. Keep to one side to cool.
Place the ginger, tomatoes, tarragon (stalks removed) and tomato juice in a blender. Blend until smooth. Add the olive oil and lemon juice. Pour into a container, cover and chill, preferably overnight. If the consistency is too thick, add water to dilute just before serving.
