Tomato Soup with Gremolata
Beat the Summer heat with this refreshing tomato soup recipe. Tomatoes are a great source of lycopenes, whose absorption is empowered by the olive oil. This dish is coeliac friendly, dairy and egg free and suitable for vegetarians and vegans.
- 45 min
- Easy
- 4 Portions
Ingredients
Soup:
Onion (chopped) 150 g (1 unit)
Garlic (crushed) 10 g (2 units)
Olive Oil 40 ml
Tomatoes 2 kg
White Vinegar 20 ml
Water 750 ml
Gremolata:
Lemon Zest 20 g (2 tbsp)
Lemon Juice 60 g
Olive Oil 30 ml
Garlic (crushed) 10 g (2 units)
Parsley (chopped) 25 g
Instructions
1. In a large shallow pan, fry the onion and garlic in the olive oil on a low heat for 8 mins; do not brown. Roughly chop the tomatoes and add along with the vinegar, 750ml water and seasoning. Bring to the boil and simmer for 35 mins, stirring from time to time.
2. Whizz with a hand-held blender until smooth. For an ultra-smooth, dinner party-style soup, you can pass the liquid through a fine sieve, but this is quite fiddly and your blender will give perfectly good results.
3. For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.
