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Click here to take the free OnlineSlimmingClub
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Preparation time:
15 minutes
Cooking time:
40 minutes
Serves:
2
Calories:
90
(per serving)
Fat:
4
g (per serving)
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Ingredients
1 red pepper, deseeded and quartered
1 red onion, peeled and quartered
1 clove garlic, peeled
1tsp Olive Oil
2 beef tomatoes
1 tbsp red wine vinegar
½ tsp sugar
150ml/ ¼ pt hot vegetable stock
Fresh basil to garnish
Preheat oven to Mark 6/200C. Place the pepper, onions and garlic into a roasting pan, drizzle with the oil and cook for 30 minutes. Add the tomatoes and cook for a further 10 minutes. Put all the vegetables into a food processor and add the red wine vinegar and sugar and blend until smooth. Add the stock, season well with salt & pepper. This soup can be served hot or chilled.
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