Chilled Strawberry And Tomato Soup
Serves 4
Time 15 minutes
Ingredients
2 x 250g strawberry punnets
600g Heirloom tomatoes
2 sprigs thyme
2 cloves garlic
2 tbsp olive oil
Handful basil
400ml chicken stock
50g caster sugar
Salt and crack black pepper, to taste
Method
Roast tomatoes in the oven at 180°C for 10 minutes, with garlic, thyme and olive oil. Then cool down immediately.
Once cooled, place the roasted tomatoes (garlic, thyme and olive oil) into a blender and blitz. Add the strawberries, basil and stock and blitz. Season with sugar, salt and pepper while blending.
Chill for 24 hours before serving.