Tomato soup with gremolata

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1. In a large shallow pan, fry the onion and garlic in the olive oil on a low heat for 8 mins; do not brown. Roughly chop the tomatoes and add along with the sugar, vinegar, 750ml water and seasoning. Bring to the boil and simmer for 35 mins, stirring from time to time.
2. Whizz with a hand-held blender until smooth. For an ultra-smooth, dinner party-style soup, you can pass the liquid through a fine sieve, but this is quite fiddly and your blender will give perfectly good results.
3. For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.

307 kcalories, protein 4g, carbohydrate 27g, fat 21 g, saturated fat 3g, fibre 6g, sugar 25g, salt 0.13 g

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Ingredients

• 1 onion , chopped
• 2 garlic cloves , crushed
• 4 tbsp olive oil
• 2kg tomatoes
• 2 tbsp sugar
• 2 tbsp white wine vinegar

FOR THE GREMOLATA

• 1 lemon , zest and juice
• 3 tbsp olive oil
• 2 garlic cloves , crushed
• bunch flatleaf parsley , finely chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 - 25 mins

Cook 45 mins

Vegetarian, Super healthy

Ingredients

• 1 onion , chopped
• 2 garlic cloves , crushed
• 4 tbsp olive oil
• 2kg tomatoes
• 2 tbsp sugar
• 2 tbsp white wine vinegar

FOR THE GREMOLATA

• 1 lemon , zest and juice
• 3 tbsp olive oil
• 2 garlic cloves , crushed
• bunch flatleaf parsley , finely chopped

307 kcalories, protein 4g, carbohydrate 27g, fat 21 g, saturated fat 3g, fibre 6g, sugar 25g, salt 0.13 g

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