Hey Guys,
Forgive me for repeating myself again and again about my love of soups.
There are not enough words to describe how very special and
important this starter is to me. Once, I was even thinking of opening a
small Deli with ‘millions of soups’ (hahahaha), but I have changed my
mind. But jokes aside, what I am trying to say is that I always like to
create something new, special and exciting for you all.
Here in the UK, the sun does not always shine, but when it does,
everybody makes the best of it. When the time allows it, I love going
to the beach, visiting the local fresh food market or small organic shop.
There is always something different to choose from. Just recently I found
these beautiful, juicy and fresh tomatoes and red peppers. The smell and
taste of summer was finally here! My mind instantly started to think and
combine and create ……..
Now, let’s cook together!
Recipe:
1 kg large tomatoes
2 large long red peppers (around 240 g)
350 g potatoes
10 cloves of garlic
1 ½ large spoon olive oil
1 tbsp cider vinegar
½ tbsp yellow mustard seeds
½ tbsp black mustard seeds
8 juniper berries
1 tbsp smoked paprika powder
1 tbsp sweet paprika powder
3 – 4 tbsp black treacle syrup
850 ml water with vegetable stock
1 large spoon tomatoes pure
salt + pepper
fresh basil
Method:
Peel the potatoes and cut them into chunky bits, remove the seeds from
the peppers, crush the garlic removing the skin and put all of these into a
large non stick baking tray. Add all of the remaining ingredients except
the basil and stock and water. Preheat the oven to 180 oC and then roast
for about 35 min.
Once the vegetables are beautifully roasted, put them into another
cooking pot and cover with vegetable stock and water. Add salt and
pepper to taste and cook for another 30 minutes until all the veg is nice
and soft.
The vegetables at this stage are still chunky, so for smooth consistency
put veg into a food processor or blender, add ½ bunch of fresh basil and
blend it all well together.
Enjoy the real taste of summer!
