Tomato treat

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RECIPE A bowlful of roasted cherry tomato and yellow pepper soup is sure to lift your spirits on a rainy day

CHEER UP! With cherry tomatoes
CHEER UP! With cherry tomatoes

T omatoes belong to the Solanaceae family and are used extensively in Mediterranean, Italian, Greek, Southeast Asian and East European cuisines. Hundreds of varieties and sizes, either organic, hybrid or genetically modified, are in use. Cherry tomatoes are small, round, cherry-sized fruits of the same family.

Tomatoes have low fat content and zero cholesterol. They are an excellent source of antioxidants, dietary fibre, minerals and vitamins. 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

Serving 1


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.

Yellow Pepper Soup


Wash and cut the yellow peppers into strips. Cook them along with the onions till they become soft. Add water/vegetable stock and simmer for 15-20 minutes. Puree in a blender. Melt butter and add flour and cook it on a moderate flame for about 2 minutes till the raw flavour goes away.

Add the puree to the flour mixture and stir to avoid lumps. Simmer and serve hot after checking the seasoning. Pour both the soups simultaneously in a soup bowl. Dice the bread slices and deep fry them. Toss them with butter and parsley and drop them into the soup.


Sous Chef

The Park




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