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Roasted tomato and maas gazpacho

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Nutrition Facts
 
                                          Per 100g                            Per Serving 270 g
Energy (kJ)                        265                         719                      
Protein (g)                          3                             8                        
Fat (g)                                4                             10                                
Carbohydrates (g)             4                             10          

Ingredients
  

  • 1 kg ripe tomatoes
  • 5 cloves garlic peeled
  • 1 brown onion Peeled and Sliced
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • salt and freshly ground black pepper
  • 100 g cucumber peeled and deseeded
  • 2 tsp red wine vinegar
  • 10 g fresh basil
  • 100 ml maas
  • 120 g coarsely grated cheddar cheese
  • fresh basil leaves, to garnish
  • micro leaves, to garnish
  • freshly ground black pepper, to garnish

Instructions
 

  • Heat the oven to 190ºC and grease a baking tray.
  • Quarter the tomatoes and place in a large bowl with the garlic and onion. Add the oil and paprika. Season well with salt and pepper and toss everything together. Arrange the vegetables on the tray and roast for 45 minutes. Set aside to cool.
    Optional step: while the tomatoes are still warm remove the skins for an even smoother soup.
  • Place the cooled tomato mixture in a blender with the cucumber, vinegar and basil. Process until smooth. (A stick blender can also be used.) Add the maas and process to combine. Cover and refrigerate overnight.
  • Prepare the cheese crisps just before serving. Preheat the oven to 200ºC and line a large baking tray with baking paper. Divide the cheese into 8 equal piles and arrange these on the tray allowing space for spreading. Bake the cheese for 8 minutes until fully melted and lightly golden. Do not let the cheese brown too much. Set aside to cool slightly, then gently lift off the paper and transfer to a plate.
  • Check the seasoning of the soup. Dish into bowls and top with a few fresh basil leaves, micro leaves and some black pepper. Serve with cheddar crisps.