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Tomato soup with gremolata

Tomato soup with gremolata

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A star rating of 4.9 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

A superhealthy tasty soup and good source of vitamin C

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal307
fat21g
saturates3g
carbs27g
sugars25g
fibre6g
protein4g
low insalt0.13g
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Ingredients

  • 1 onion , chopped
  • 2 garlic cloves , crushed
  • 4 tbsp olive oil
  • 2kg tomato
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    For the gremolata, mix together the lemon zest, juice, olive oil, garlic and parsley, then serve on top of the soup.

Recipe from Good Food magazine, September 2006

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A star rating of 4.9 out of 5.9 ratings
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