Recipe from July:

Chilled tomato and Avocado Soup

  • 1/2 pint of vegetable stock, chilled
  • Fresh oregano for garnish
  • 2 tsp. olive oil
  • 1 lime (juice only)
  • 1 medium-sized tomato, peeled and chopped
  • 2 lbs medium sized tomatoes, halved
  • 6 cloves of garlic
  • 3 sprigs of fresh oregano
  • 1 ripe avocado, peeled, stoned and quartered

Pre-heat oven to 400 degrees Fahrenheit. Arrange tomatoes, cut side up, in a roasting pan with garlic cloves and torn oregano leaves scattered over  the top. Season with salt and pepper if preferred, and drizzle a little olive oil over tomatoes. 

Roast for 25 minutes. Remove from oven and allow to cool.

Scrape cooked tomato pulp and garlic from their skins and transfer to a food processor or blender. Blend with avocado until smooth (press through sieve to remove seeds if preferred).

Stir in chilled vegetable stock and lime juice, and chill for 2 hours. 

Pour into soup bowls and garnish with chopped tomatoes and oregano.

Perfect for a hot Midsummer's evening meal - Serves 4