foody

Ingredients

· 6 tomatoes Diced

· 200g roasted red peppers (from a jar)

· 2 cloves of garlic (peeled, crushed)

· 1 tbsp tomato puree

· Pinch of sugar

· Pinch of salt & pepper

· Vegetable stock

· Small bunch of basil (leaves only)

Method

1. add main ingredients to the blender.
2. add vegetable stock up to the max line.
3. leave some of the basil leaves behind as a garnish.
4.  set to blend.
5.  serve with chopped basil leaves on top.

Ingredients

· 1tbsp olive oil

· 1 garlic clove (crushed)

· ½ onion (chopped)

· 200g/7oz cherry tomatoes, (chopped)

· 1 courgette, (diced)

· ¼ pint vegetable stock

For the basil oil

· large handful basil

· 4-6 tbsp olive oil

· Salt & freshly ground pepper

Method

1. Heat
   the oil in a pan and gently sauté the garlic and onion for 2-3 mins or until
   soft.
2. Add the tomatoes and courgette, and simmer for 8-10 mins.
3. To make the basil oil, place the basil, oil & seasoning in a blender &
   blend till smooth.
4. Serve the soup in a bowl topped with a drizzle of basil oil.

Ingredients

·
2 cups packed basil leaves

·
1 cup of extra virgin olive oil

·
Pinch of salt

Method

1.
Wash the leaves then blanch in
boiling water for 1 min.

2.
Remove and put in an ice bath
to cool down.

3.
Squeeze out the water and dry
with a dry paper towel.

4.
Place blanched basil, the oil
and salt into a blender, or food processor & puree.

5.
Let it settle and put into a
glass container

6.
Use immediately, or refrigerate*,
flavours are even more intense the next day.

*keeps for one
week refrigerated.