A quick treat for those unexpected visits on the cold winter evenings…
Tomato and Ginger Soup
6 Roma tomatoes, halved and with pips removed
30 ml of olive oil for roasting
½ tsp of sugar
Maldon salt and freshly milled black pepper to season
3 sprigs of French tarragon
a thumb-sized piece of fresh ginger, peeled and chopped coarsely
½ cup of tomato juice
1 tbsp of good quality olive oil
1 tsp of freshly squeezed lemon juice
Preheat the oven to 180°C.
Place the tomatoes in a roasting dish and drizzle with the grapeseed oil. Season with salt and pepper, and sprinkle some sugar in each of the tomatoes. Add the sprigs of tarragon and roast for about an hour, turning them after 45 minutes. Set aside to cool.
Place the ginger, tomatoes, tarragon from the roasting pan (stalks removed) and tomato juice in a blender. Blend until smooth, and add the olive oil and lemon juice.
Pour into a container, cover it and let it rest, preferably overnight.
When serving, should the consistency be too thick, add a bit of water to dilute.