Ingredients
- 400 gr tomatoes
- 1 red bell pepper
- 1 red onion
- 4 cloves garlic
- pepper
- 5 dl vegetable stock
- 4 sundried tomatoes
- 1 tbsp fresh rosemary
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
- 1 tsp cayenne pepper
- 1 tbsp fresh chopped basilicum
- 1 spring onion
- 1 tbdp fresh chopped mint
Method
Halve the tomatoes. Halve the pepper en remove stems and seeds. Peel and halve the onion. Peel the garlic. Put the tomatoes, pepper and onion in an ovenproof dish and sprinkle them with fresh ground pepper and pressed garlic. Roast them for 25 minutes in an oven on 200 degrees Celsius.
Peel the skins of the tomato's and put tomatoes, pepper onion and a little stock into a blender. Blend until smooth. Add to the remaining stock in a pan.
Blend sundried tomatoes, rosemary, vinegar, and oil and add it to the pan together with cayenne pepper. Heat the soup well.
Serve the soup sprinkled with basilicum, spring onion and mint.
