Jun 052011

The Mediterranean tomato soup…
You will need:

1 kg ripe tomatoes
2 peppers, one green, one red
1 red onion
1 white onion
3 garlic cloves
a cup of basil leaves
2 sprigs of thyme
olive oil
salt and pepper
1 cup of veg stock/1 tin of chopped tomato

baking trays
soup pot
chefs knife
good size chopping board
AND here we go!

Turn your oven up to 180 celcius
Chop tomatoes into quarters, deseed your peppers.Roughly chop up the peppers, peel and chop the onions,Chop the garlic up and place all the ingredients on a baking tray/trays and drizzle with olive oil, sprinkle with seasalt and black pepper. Add the basil leaves and thyme sprigs. Give it a little mix..
Roast in the oven for about 30 minutes or until the peppers and onions have softened. Meanwhile, heat your stock in a sauce pan, but do not boil.
Once your veggies are done, transfer to your soup pot and add your stock. Let this mix simmer for about 5 to 10 minutes. I find that adding sugar, about 1 tsp will cut the acid taste and bring out the tomato flavours more. Once simmered, transfer to a blender or use a hand blender. Blend until smooth….
TIP: instead of stock you may use 1 tin of chopped tomato….but in this case, do add the sugar. Always taste as you go to ensure that the seasoning is correct.
And Voila, a beautiful tomato soup.

I suggest serving with foccacia.

Do enjoy! And remember…cooking is a joy! not a task!

Much love, Wouter ;)



Copyright © 2011, Wouter de Lange and Adam Highway

Feb 042010

Oh dear, I’m so glad I got my latte BEFORE the ruckus kicked off between the love of my life and the ill-equipped barista at Brighton station …. I could see his point, I really and truly could, but he should simply have bowed his head and asked what, if anything, he could do to make things better. I felt sorry for him. But all I did was hide around the corner and sip at my coffee.

Wouter - Persona non grata

Soon to be seen around Brighton