Perfect for warm evenings, straight out of the fridge and fresh as a daisy!
- 6 big, plump, ripe tomatoes
- 1 large white onion
- 3 spring onions
- 3 cloves of garlic
- 1 red pepper
- 1 green pepper
- bunch of flat leaf parsley
- bunch of basil
- 1 good glug of olive oil
- salt and pepper to taste
- 1 splosh of white wine vinegar
- chilli to taste
I always like to use the BBQ, so skewer the quartered onion. Skewer the spring onion heads and stick a peeled garlic clove in between each one. Plonk them on along with the peppers and tomatoes, turning them so they get a good roasting but don’t turn to mush. Approx 20 mins. Take them off, and have a refreshing glass of Pinot Gris whilst cooling.
Once you’ve finished your glass…I mean once the vegetables have cooled, peel them as best you can – don’t get too fussy, it’s all edible!
Wizz the veg along with all other ingredients into a soupy pulp and add a little water if you end up with baby food – it needs to pour.
Celebrate with another glass of Pinot Gris and refrigerate. The soup that is.
Before serving, add some sliced of spring onion, fresh herbs, even some chunks of cucumber and serve with a chilled glass of Santiago Pinot Noir.