辣椒番茄冷汤

材料

樱桃番茄1500克,切半
蒜头3瓣
百里香3枝
橄榄油3大匙
红酒醋1大匙
细砂糖1大匙
蔬菜高汤250毫升
精纯初榨橄榄油少许

香草冰块

红辣椒1条,切碎
混合干燥香草2大匙,切碎

做法

  1. 把烤箱预热至180°C(或风扇模式下160°C)。
  2. 把切半的番茄放在烤盘中,加入蒜头和百里香,撒上橄榄油、红酒醋、糖,放进烤箱烤45分钟至食材变软。
  3. 把百里香取出丢弃,然后把蒜头取出,把蒜瓣从外皮中挤出,把番茄、蔬菜高汤和烤盘中的液体一起搅打成泥。
  4. 把搅打好的混合物过筛,倒进碗中加盖放凉,然后放进冰箱冷藏4小时。
  5. 准备香草冰块:把切碎的辣椒和干香草混合均匀,用勺子盛在12个小型冰格或8个大型冰格中。
  6. 加满水,放进冰箱冷冻2-3小时成冰块。
  7. 把番茄冷汤盛在4个碗中,在每个碗中加入2-3个香草冰块,淋上少许精纯初榨橄榄油即可。

Chilled Tomato Soup with Chilli Cubes

Ingredients

1500g cherry tomatoes, halved
3 garlic cloves
3 sprigs thyme
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp caster sugar
250ml vegetable stock
some extra virgin olive oil

Chilli Cubes

1 red chilli, finely chopped
2 tbsp dried mixed herbs, finely chopped

Method

  1. Preheat oven to 180°C (160°C for fan ovens).
  2. Arrange tomatoes, cut-side up, in a roasting tin. Tuck in garlic and thyme, and sprinkle over oil, vinegar, sugar to season. Roast for 45mins, until tender.
  3. Discard thyme sprigs, then remove garlic and squeeze flesh from the skins. Put in a food processor with tomatoes, stock and any pan juices, and whizz to a purée.
  4. Rub mixture through a sieve over a bowl. Cover, leave to cool, then chill for 4hrs.
  5. Prepare Chilli Cubes: Mix together chopped chilli and herbs, and spoon into 12 small or 8 large ice cube trays.
  6. Top up with water and place in a freezer for 2-3hrs, until frozen.
  7. To serve, ladle chilled soup into 4 serving bowls, add 2 or 3 ice cubes to each bowl and drizzle with a little extra virgin olive oil.
食谱提供
Marks & Spencer

我们都知道蔬菜和水果对健康有益,但口感上的局限让享用美食的乐趣也减少几分。在你不知道的地方,还有很多种令人惊喜的食材组合,比如辣椒和番茄、葡萄配土司、鲜虾搭牛油果等等,为你的餐桌带来更多乐趣和可能性!
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TEXT 若昕 PHOTOS Marks & Spencer