Beetroot soup with feta

Ingredients

3-4 medium (apple-sized) beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or choped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
25g/4oz real (i.e. Greek not Danish) feta cheese

STEP 1
Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
STEP 2
Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.
STEP 3
Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
STEP 4
Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
STEP 5
To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
STEP 6
To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.