To continue on the weekend theme of not thinking, I wanted this to be simple. I know, I have a reputation, my simple isn’t everyone else’s simple. Especially in the kitchen. But trust me on this.
All the effort needed was some rough cutting and chopping. Put everything in the oven for roasting while I sat and relaxed in front of the TV (Ok, now I am lying. Truth was fighting with Husband to change channels, but it does give a nice mental picture doesn't it?)
Roasted Tomato and Zucchini Soup
Ingredients:
Tomato (red, ripe and juicy) 3 Medium sized
Zucchini 1 Medium sized
Garlic 2 pods
Dried Oregano A pinch
Fresh flat leaf Parsley A pinch
Olive oil ½ Tbs
Salt and Pepper To Taste
Method:
Slice the tomatoes lengthwise into 4 or 6 depending on the size.
Peel the Zucchini and cut about 2/3rds of it into cubes. The 1/3, cut into very tiny bits to add to the soup later.
Mince the garlic pods
Keep the tiny bits of zucchini aside. Toss the tomatoes and zucchini pieces together with the minced garlic, olive oil, a pinch of salt and the dried oregano.
Place the tossed tomato and zucchini mixture onto a tray and grill it in an oven for 20 mins. When the tomato skin is slightly charred, take the mixture out and let it cool.
Blend the cooled mixture into a smooth puree.
Add one and a half glass of water to the pureed mixture and bring this to a boil. Add the small pieces of zucchini and let it simmer for around 5 mins. Add salt and pepper to taste.
Mince the flat leaf parsley and sprinkle on top before serving. Serve steaming hot with toasted bread.
Now pour it into your favorite soup bowl, sit in front of the TV or on your bed, put your feet up and sip on the soup. Life will uncomplicate itself.
