Dairy Council Northern Ireland

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Recipes

Tomato and basil soup with a chilli kick

Serves 4

The cooking challenge

The 2014 Football World Cup will be held in Brazil. Students should take inspiration from this global tournament with its Latin American setting to create a celebratory two–course meal for four people.
Tomato and basil soup with a chilli kick

Elizabeth Cathcart

kCal
per serving
176

Teacher/School/Category

  • Mrs Catherine McCrossan
  • Aquinas Diocesan Grammar School, Belfast
  • Key Stage 4

Ingredients

  • 500g cherry tomatoes on the vine
  • 100ml Northern Ireland crème fraîche
  • ½ large red chilli, deseeded
  • 2 cloves garlic, crushed
  • 1 small red onion
  • 2 tbsp balsamic vinegar
  • Bunch of fresh basil
  • Olive oil and extra virgin olive oil
  • Sea salt and black pepper

Method

  • Pull the tomatoes off the vine. Quarter larger ones and put all the tomatoes into a roasting tray. Drizzle over olive oil and season.
  • Add the chilli and crushed garlic cloves, toss everything and put on the top shelf of the oven for 12–15 minutes.
  • Peel and roughly chop the onion and put into a saucepan with olive oil and a pinch of salt. Turn the heat up to medium and leave to soften.
  • Stir balsamic vinegar into the onions and let them reduce down.
  • Take the tray of tomatoes out of the oven and add everything to the pan of onions.
  • Carefully pour the vegetables from the saucepan into a liquidiser. Add most of the basil along with crème fraîche and whiz up.
  • Season to taste and top with a dollop of crème fraîche, a few basil leaves and a drizzle of the extra virgin olive oil. Serve with homemade tomato bread.

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From the farm to the fridge, the Dairy Council for Northern Ireland acts on behalf of the dairy industry, advertising and promoting the natural goodness and quality of Northern Ireland milk and dairy products.

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