RECIPE A bowlful of roasted cherry tomato and yellow pepper soup is sure to lift your spirits
T omatoes belong to the Solanaceae family and are used extensively in Mediterranean, Italian, Greek, Southeast Asian and East European cuisines. Cherry tomatoes are small, round, cherry-sized fruits of the same family. Tomatoes have low fat content and zero cholesterol.
Hence, dieticians and nutritionists often recommend their inclusion in cholesterol control and weight reduction programmes. Being rich in Vitamin A and flavonoid antioxidants so essential for good vision, skin and bone health, tomatoes should be part of one's diet.
Now, for a recipe.
Roasted Cherry Tomato and Yellow Pepper Soup
Cherry tomatoes, halved: 120 gm
Onion, roughly diced: 40 gm
Celery, roughly diced: 30 gm
Thyme: 2 gm
Milk: 100 ml
Double cream: 30 ml
Butter: 30 gm
Sieved flour: 30 gm
Vegetable stock: 100 ml
Yellow pepper: 100 gm
Salt to taste
Pepper to taste
Olive oil: 15 ml
Bread cubes made from one slice
Chopped parsley: 2 gm
Roasted Cherry Tomato Soup
In a roasting tray add the cherry tomatoes, roughly diced celery and leeks and marinate with salt, thyme and olive oil. Roast for around half-an-hour in an oven at 160-180 degree C till the tomatoes shrivel and change colour. Melt half the quantity of butter and add half the amount of flour and cook it on a moderate flame for about 2 minutes until the raw flavour goes away.
Then add the tomato mixture and cook further till soft. Add the milk and whisk the mixture till it comes to a boil. Simmer for 10-15 minutes and strain. Finish the soup with double cream and check the seasoning.