We have had a little burst of Indian Summer here in London and this means that it is time to put off making green tomato chutney as there is just the outside chance that a few more tomatoes will ripen before the frost sets in. With that in mind, here is a recipe for roast tomato and split pea soup, made with the very last of the summer’s tomatoes.
Roasted Tomato and Split Pea Soup
|Meal type||Basil, Garlic, Peas, Tomatoes|
- 40 cherry tomatoes straight out of the garden
- 2 cloves of garlic
- Handful of basil
- 2 tablespoons of olive oil
- 1 cup of split yellow peas
- Water, salt, pepper
|1||Pop the tomatoes in a roasting pan and add some salt, pepper, garlic and the olive oil an the basil.|
|2||Roast at 200 C/400 F for 40 minutes.|
|3||While the tomatoes are roasting, pop the split peas into a large pot or a pressure cooker and cover with at least 3 inches (10 cm) of water and let them soak.|
|4||When the tomatoes are done, scrape them into the pot with the split peas and then bring to a boil and simmer for 20 minutes (5 in a pressure cooker).|
|5||Blend with a hand blender, check seasoning and add more water to adjust the texture to soup rather than baby food if it is too close to baby food for your liking.|
|6||Serve garnished with some chopped chives and home made rye bread croutons.|
You can find the recipe for rye bread here.
To make croutons, simply slice the bread and let it get stale by leaving it over night on a cooling rack. Cut it into cubes and fry it quickly in butter or olive oil with a bit of salt.