Thursday, January 22, 2009

Chilled Tomato and Mint Soup

2 punnets cherry tomatoes
1 Tbs sugar
3 cloves garlic, peeled and crushed
1 small onion, peeled and quartered
2 Tbs peeled and grated ginger
1 red pepper, seeded and quartered
1/2 cucumber, peeled and chopped
4 Tbs medium sherry (or 2 Tbs lemon juice)
sea salt and black pepper to taste
10 mint leaves
1 Tbs olive oil
500ml tomato coctail, chilled
mint leaves to garnish

Whizz together all ingredients except mint garnish until smooth. Season with salt and pepper, cover and chill in the fridge for at least 4 hours or until needed. Add water to dilute if too thick. To serve, pour into bowls and garnish with a scattering of fresh mint leaves.

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