Having spent the bank holiday weekend in Ibiza I have been in a sunny tomato kind of mood! As nothing beats Spanish tomatoes. However despite getting excited about summer flavours I was also feeling in need of something warming, thanks to the good old british weather! So, I decided to combine the two, and came up with a wonderfully warming soup with all the zingy summer flavours of spain. It it incredibly easy to make and will guarantee that you will never reach for the tin of Heinz again!
Cooked tomatoes are wonderfully healthy , their bright red pigmented skin contains high amounts of Lycopene, which is an excellent antioxidant as well as being great for the heart, as it lowers cholesterol and triglycerides and helps to prevent clogging of the arteries. It also has a positive effect on bone health and is a great natural protector for the prostate. Plus it’s vibrant colour is also an indicator it is high in Vitamin C, so all in all it is a pretty super and tastes amazing!
The combination of tomato, garlic, basil, balsamic & onion means the soup really packs a punch in terms of flavour and the avocado adds a delicious creaminess great for people wanting to avoid dairy. Avocado also provides essential fats and some protein crucial for helping to balance blood sugars and keep you going for longer.
Tomato is however part of the deadly nightshade family so if you suffer from an inflammatory condition or are sensitive to these types of vegetables, sadly this might not be the soup for you, but for everyone else you can enjoy in abundance!
- 450g small vine tomatoes
- 2 cloves of garlic crushed
- ½ small onion
- 1 small celery stick
- 1 tbsp balsamic vinegar
- ½ ripe avocado
- Handful of basil
- Cup of water
- Maldon sea salt
- Black pepper
- Olive Oil
- Pre-heat fan oven to 180oc
- Half the tomatoes, keeping a few of the green tops (they add a delicious flavour)
- Add to a bowl with the crushed garlic, sprinkle of salt & black pepper & 1tbsp olive oil
- Mix well then place on baking tray lined with baking paper (I always use baking paper over foil)
- Place in the oven for 20 mins
- Thinly slice the onion & celery and add to a sauce pan with a sprinkle of salt and glug of olive oil (or ghee).
- Cover and place on low heat so the onion and celery can soften
- After 5 minutes add balsamic vinegar and replace lid
- Continue to cook until onion is soft and vinegar has reduced, could take 15 mins, be careful it doesn’t get too hot and burn.
- When the tomatoes are ready add them to the sauce pan with all of there juice, mix together and add the basil.
- Transfer all the contents of the saucepan to a high speed blender, with the avocado & cup of water
- Blend on high speed until completely smooth, you may want to add a bit more water to reach the desired consistency depending on your personal preference.