Chilled Tomato and Fresh Ginger Soup

Ingredients

• 6 Roma tomatoes, halved and seeded
• 2 Tbsp (30 ml) olive oil for roasting
• Maldon salt and freshly milled black pepper
• 1/2 tsp (2.5 ml) sugar
• 3 sprigs French tarragon
• thumb-sized piece of fresh ginger, peeled and coarsely chopped
• 1/2 C (125 ml) tomato juice
• 1 Tbsp (15 ml) good quality olive oil
• 1 tsp (5 ml) freshly squeezed lemon juice

Instructions

1. 1

   Preheat the oven to 180 °C.

2. 2

   Place the tomatoes in a roasting dish and drizzle with olive oil. Season with salt and pepper, and sprinkle some sugar in each of the tomatoes. Add the sprigs of tarragon and roast for about 1 hour, turning after 45 minutes. Keep to one side to cool.

3. 3

   Place the ginger, tomatoes, tarragon (stalks removed) and tomato juice in a blender. Blend until smooth. Add the olive oil and lemon juice. Pour into a container, cover and chill, preferably overnight. If the consistency is too thick, add water to dilute just before serving.