Friday, 1 June 2012

Tomato, chilli & coconut soup


2 lbs tomatoes, 1/2 onion, 1 pint vegetable stock, 2 chillis, butter, Rachel's Organic coconut yoghurt  

Serves: 4 Preparation: 1 hour

I love the fiery heat of gazpacho, but nothing beats the comforting warmth of hot soup so I think this thick, tangy soup is the best of both worlds!

1) Roast the whole tomatoes and chillis for 20 minutes at 200 degrees, then carefully slice the top from the chilli and scoop out the seeds from the soft chilli flesh. Add the chillis and tomatoes to a blender and puree.

2) Peel and finely dice half an onion and sautee in a little butter. Pass the tomato and chilli flesh through a sieve, into the pan of onions, then add the vegetable stock.

3) Simmer for 20 minutes, stirring occasionally then pass through a sieve a second time to separate the onions. Season if required with salt and a little black pepper.

4) Serve hot with a dollop of coconut yoghurt stirred through it.

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