Wednesday, October 26, 2016
Purists will most likely roll their eyes at my recipe, but the problem with South African tomatoes is that they lack the intensity and sweetness of Spanish tomatoes, thus the reason for my using rosa tomatoes instead. Using rosa tomatoes, being meatier than your average tomato, means I don't add bread to the recipe as I feel the soup is thick enough as is.
Ingredients: (serves 4)
1kg Ripe Rosa Tomatoes (washed)
1/2 Cucumber (roughly chopped)
1/2 Red Onion (roughly chopped)
1 Red Pepper (roughly chopped)
1 Green Pepper
1 Chilli (chopped)
1 clove Garlic (chopped)
1/2 cup Good Olive Oil
30ml Red Wine Vinegar
Salt and Pepper
Deep fried onion bits (Crispy onion sprinkle from Woolworths)
Blitz all the vegetables as well as the chilli and garlic in a food processor (you may have to do this in two batches)
Pour the blitzed veggies into a blender, add the olive oil, vinegar, sugar and a good pinch of salt and pepper and blend to a smooth, but grainy, texture.
Taste, add a little more seasoning if necessary and chill in the fridge for at least 2 hours, or overnight, before serving with a drizzle of olive oil, chopped basil/rocket and some onion sprinkles.