Roast tomato soup with Angostura
Starter: Serves 4. Total time: 1 hour
900g/2lb ripe plum tomatoes, halved
Pre-heat oven to 450F/230C/Gas 8.
Toss all the ingredients, except the vodka, sour cream and chives, together in a large roasting tin and season with salt and pepper. Cook in the oven for 30 minutes. Transfer the tomatoes to a food-processor and blitz. Pass through a sieve to catch pips and skin. Add 150ml (5fl oz) of water, taste and adjust the seasoning. Serve hot or cold with a dash of vodka added to the soup just before serving. If liked, decorate the soup with a swirl of sour cream and a sprinkling of chopped chives, and a splash of Angostura.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies