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This easy recipe highlights the flavour of the tomato at the peak of its season, with delicious herbs to give it extra zing.
Ingredients
| 2 | Garlic cloves, roughly chopped |
| 1 Tbsp | Olive oil |
| ¼ cup | Fresh oregano |
| 11 | Roma tomatoes, quartered (Main) |
| 1 | Red capsicum, roughly chopped |
| 1 handful | Fresh basil |
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Directions
- Heat a generous amount of olive oil in a frying pan on a low-medium heat, add all ingredients except for the basil.
- Season well with salt and pepper, stirring well and watching the juices come out from the tomatoes, tasting as you go and adjusting seasoning.
- Cook on low for 5-8 minutes, stirring occasionally.
- Add basil and simmer for a further 5 minutes. Turn off the heat, allow to rest and cool for at least 8-10 minutes.
- When slightly cool, place all the ingredients into a highspeed blender and blend until nice and creamy.
- Reheat your blended soup on a low heat and serve.
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