Name: Roasted pepper passata with basil yogurt and tomato tartare
Yield: Serve 4
Ingredients: 40 ml extra-virgin olive oil; 50 g fresh basil leaves; 1 onion, quartered; sprig of fresh thyme; 1 tablespoon maple syrup; 2 garlic cloves, peeled; salt and freshly ground black pepper; 1 tablespoon tomato puree; 4 tablespoons natural thick set yogurt; 900 ml good vegetable stock, hot; 2 plum tomatoes, blanched and seeded; 1 tablespoon chopped fresh basil; juice of ½ lime; 8 ripe plum tomatoes, halved; 1 small garlic clove, crushed; 2 tablespoons olive oil; 2 red peppers, halved, deseeded and chopped small

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

Roasting the tomatoes and peppers for this soup really adds depth of flavour to the end result. The addition of a basil-flavoured yogurt and a fresh-tasting tomato tartare complete a great soup.

Ingredients

For the Passata

8 ripe plum tomatoes, halved
2 red peppers, halved, deseeded and chopped small
1 onion, quartered<

Method

Preheat the oven to 220°C/425°F/gas mark 7. Place the tomatoes, peppers, onion, garlic and thyme in a roasting tin, spoon over the olive oil and season. Roast them for