Tomato and Strawberry Soup
This soup really is summer in a bowl. It's vibrant and fragrant and just lovely. Don't be put off my the strange flavour combination. Give it a go! I think you'l be pleasantly surprised.
serves 4
What you need
10 large tomatoes, halved
1 red onion, quartered
1 yellow onion, quartered
1 roasted red capsicum, deseeded and halved
Half a small bulb of garlic
Olive oil
2 teaspoons coconut sugar
Salt and pepper to taste (or Australia Bush Pepper if you can get it)
1 punnet of strawberries
2 tablespoons vino cotto or some other good quality balsamic
Fresh basil
What to do
Preheat oven to 200C.
Place the tomatoes, onions, capsicum and garlic in a large roasting pan, pour over some olive oil, sprinkle the coconut sugar, salt and pepper over the top and roast for about 45minutes to an hour. You want the capsicum and the tomatoes to start to blister.
Meanwhile, hull and halve the strawberries, place in a bowl and pour over the vino cotto (I use Maggie Beer’s vino cotto).
When the tomatoes are ready, remove them from the over and allow to cool for at least half an hour. Then place in food processor with the strawberries and blend until smooth. Reheat on the stove to further develop the flavour.
Serve with a good homemade bread with avocado, strawberries and balsamic and some fresh basil.