Roasted Tomato and Cumin Soup

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Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

A Taste of Australia: The Bathers Pavilion Cookbook

A Taste of Australia

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.

Ingredients

Method