Roasted Tomato and Cumin Soup

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

The tomatoes for the soup need to be roasted, which takes about 1½ hours and can be done the day before serving. You can make a full quantity of Tomato Extract and freeze the leftover liquid, or reduce the ingredient quantities by half Garnish the soup with a tablespoon of sheep’s milk yoghurt, plain natural yoghurt or sour cream and a sprinkling of ground cumin if desired.