Chilled roast tomato and chipotle soup
This soup can also be served hot.
Ingredients
| 700 g | Tomatoes, ripe (Main) |
| 2 | Garlic cloves |
| 1 to taste | Flaky sea salt |
| 1 to taste | Freshly ground black pepper |
| 1 | Olive oil |
| 1 bunch | Spring onion, use 2 bunches if required |
| 1 Tbsp | Cider vinegar |
| 2 Tbsp | Extra virgin olive oil |
| 2 | Chipotle peppers, use a can of La Morena chipotles in adobo sauce, plus 1 Tbsp of the sauce (Main) |
| 1 small handful | Tarragon leaves |
| ½ cup | Tomato sauce, preferably home made |
| 1 to serve | Lemon, juice and zest |
| 1 pot | Creme fraiche, mixed with chopped tarragon, lemon zest and flaky sea salt to serve |
Directions
- Slice the tomatoes in half.
- Place in an oven dish and sprinkle with the garlic, flaky sea salt, freshly ground black pepper and olive oil.
- Roast in a hot oven until tender. Cover and leave to cool.
- Place the tomatoes and juices in to a bowl with spring onions, extra virgin olive oil, cider vinegar, chipotles plus the sauce, lemon juice, tarragon leaves and tomato sauce.
- Blitz all in food processor until smooth. Season to taste, and chill well.
- Spoon into bowls, and serve with creme fraiche mixed with chopped tarragon, lemon zest and flaky sea salt.