Cold soups and salads abound during Summer. This is a cold soup made from roasted tomatoes and other vegetables. To shorten the time taken to make the soup, pre-prepare roasted garlic and roasted vegetables.
Roasted Tomato and Corn Soup with Basil
Make this early in the day and chill it until lunch or dinner.
Take a punnet or two of roasted tomatoes, around 500g – 800g, or some home-semi-dried cherry tomatoes, and the corns from a roasted cob of sweetcorn, and place them into the blender with a glass or so of water. Add a red pepper which has been roasted, some roasted garlic cloves and a small red chilli (fresh or dried). Throw in the leaves from a couple of stalks of basil, a slug of most excellent fruity olive oil and some sea salt and black pepper. You can add some green coriander too if you have it.
Whizz the blender on high until all is blended and integrated. Add more water if it is too thick.
Taste and adjust seasoning. Chill thoroughly.
Serve in summery bowls, adding some chopped tomatoes and herbs in the centre of the bowl.
If you need this to chill quickly, add a few ice cubes rather than the water.