Roasted Tomato and Basil Soup

A soulful and scrumptious soup prepared with oven roasted tomatoes,bell pepper, flavored with garlic and  served hot garnished with lightly toasted watermelon seeds, sauteed fresh basil and sprinkled with freshly ground black pepper.

Preparation Time: 05 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients and Quantity:

Tomatoes, ripe, red, large, sliced- 08 nos.

Basil, fresh , shredded- 1/4th cup

Bell pepper, sliced- 1/2 no

Onion, yellow, sliced- 01 small

Garlic, peeled & crushed-04 -05 cloves

Black Peppercorn, freshly ground-1/2 tsp

Extra Virgin Olive Oil-01 ½ tbsp.

Salt-to taste

Water- as required

For the Garnish:

Basil, fresh , shredded and sauteed -02 tsp

Black Peppercorn, freshly ground-1/4 th tsp

Watermelon seeds, lightly toasted – 02 tsp.

Method:

1. Preheat the oven at 450◦ C.
2. Place the sliced tomatoes , roughly sliced bell pepper in the baking tray.
3. Pour a little olive oil.
4. Oven roast for 15 minutes, till the tomatoes leave their peel.
5. Once the tomatoes are done, set aside to cool.
6. Heat olive oil in a non-stick pan add garlic, onion, saute for 02 minutes add basil and pepper. Saute for few seconds.
7. Remove from the flame and set aside to cool.
8. To this add the roasted tomatoes and bell pepper.
9. Blend in a food processor till very smooth.
10. Prepare a smooth puree by adding a little vegetable stock.
11. Place the puree on the flame.
12. Add salt. Adjust the consistency.
13. Serve hot garnished with lightly toasted watermelon seeds, sprinkled with freshly ground black pepper and sauteed basil.

Chef Tips:

1. You may add a little sugar, if desired.
2. Serve soup hot with the bread of your choice.