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Tomato, red pepper & basil soup (soupmaker)

Soups Posted on Sun, July 01, 2018 12:56:44

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.



Tomato soup with basil oil

Soups Posted on Sun, July 01, 2018 12:42:22

Ingredients

·
1
tbsp 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.



Basil oil

Sauces Posted on Sun, July 01, 2018 12:20:31

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.