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Tomato pesto soup

Liz Saunders Day from Just For Starters
For a taste of the Mediterranean try this flavourful roast tomato soup

Tomato pesto soup

Method

1. Preheat the oven to 220°C/gas 7. Place the tomatoes and the whole garlic cloves on a baking sheet. Roast for 10 minutes until the tomato skins peel.

2. Peel the tomatoes and garlic and put in a saucepan. Add 600ml water. Bring to the boil and cook over medium heat for 15 minutes.

3. Using a blender, liquidise the contents of the pan. Stir in a tablespoon of pesto and stir in the wine. Season with salt and freshly ground pepper.

4. Gently re-heat the soup. Just before serving add the ripped basil leaves.

5. Ladle into four serving bowls. Top each portion with a tablespoon of pesto and a basil leaf in the middle.

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Serves: 4

Prep: 10 min
Cook: 30 min

Ingredients
900g ripe vine tomatoes
2 garlic clove
5 tbsp pesto
100ml Sauvignon blanc wine
salt and fresh ground black pepper
a small bunch of Basil, ripped (4 leaves left whole, for garnish)