Ingredients
- 1kg truss tomatoes
- 2 garlic cloves, unpeeled
- 1 tablespoon olive oil
- Salt & freshly ground pepper
- 100g roasted capsicum, chopped
- 1 tablespoon red wine vinegar
- 1 lemon, rind finely grated and juiced
- 1/2 red onion, diced
- 2/3 cup (40g) croutons
- 1 small avocado, halved, stone removed
- Extra virgin olive oil, to serve
- Lime wedges, to serve
Method
- Step 1Preheat oven to 180°C. Remove the tomatoes from the truss. Cut the tomatoes in half. Place the tomatoes and garlic in a baking dish. Drizzle with the olive oil and season. Roast for 40 minutes. Set aside to cool.
- Step 2Squeeze the garlic from the skins. Use a hand blender or food processor to blend the tomatoes, garlic, capsicum and 1 cup water until smooth. Stir in the vinegar. Refrigerate until well chilled. Season.
- Step 3Combine the lemon rind, red onion and croutons in a small bowl. Dice the avocado and brush with the lemon juice. Divide the chilled soup among serving bowls. Top with the crouton mixture and diced avocado. Drizzle with the olive oil and serve with a lime wedge.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
932 kj
Energy
15g
Fat Total
3g
Saturated Fat
6g
Fibre
5g
Protein
75.46mg
Sodium
8g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
Notes
Truss tomatoes are tomatoes that are sold on the vine or “truss”. Cooking: 40 mins (plus chilling time)
- Author: Gemma Purcell
- Image credit: Steve Brown
- Publication: Fresh Living
0