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Roasted Tomato & Garlic Romesco Soup with Tzatziki

Name: Roasted Tomato & Garlic Romesco Soup with Tzatziki
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Ingredients: 600 g Ripe tomatoes; 5 Garlic cloves; 50 g Flaked almonds; 2 tbsp Extra virgin olive oil; 1 1/2 tbsp Sherry vinegar; 1 tsp Smoked paprika; 1/2 tsp Chilli flakes; 1/2 tsp Sea salt; Freshly ground black pepper; 1/2 Cucumber; 150 g Thick Greek-style yoghurt; 1 Small garlic clove; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tbsp Fresh dill; 1/4 tsp Sea salt; Freshly ground black pepper; a few Reserved roasted tomatoes; Tzatziki; Toasted flaked almonds; Fresh dill; Extra virgin olive oil; Freshly ground black pepper

There’s something about late-summer tomatoes that makes me want to roast absolutely everything. When they’re properly ripe and sweet, they release so much juice in the oven that you barely need to do anything to them. This soup is somewhere between a classic roasted tomato soup and romesco - sweet, smoky roasted tomatoes and garlic blended with toasted almonds, smoked paprika and a splash of sherry vinegar. The almonds make it naturally rich and creamy, while a dollop of cool, garlicky homemade tzatziki on top cuts through all that sweetness beautifully. No stock, no cream, and very little fuss - just really good tomatoes doing most of the work.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the oven to 220°C / 200°C fan.

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For

3

M

I

For the soup

600

g

Ripe tomatoes, ideally a mix of red and orange

5

Garlic cloves, peeled

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Notes

Niki’s tip: This is all about the tomatoes, so make it when they’re properly ripe and juicy. The better the tomatoes, the better the soup - and all those roasting juices are what give it its gorgeous texture and intensity

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Roasted Tomato & Garlic Romesco Soup with Tzatziki

There’s something about late-summer tomatoes that makes me want to roast absolutely everything. When they’re properly ripe and sweet, they release so much juice in the oven that you barely need to do anything to them. This soup is somewhere between a classic roasted tomato soup and romesco - sweet, smoky roasted tomatoes and garlic blended with toasted almonds, smoked paprika and a splash of sherry vinegar. The almonds make it naturally rich and creamy, while a dollop of cool, garlicky homemade tzatziki on top cuts through all that sweetness beautifully. No stock, no cream, and very little fuss - just really good tomatoes doing most of the work.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Heat the oven to 220°C / 200°C fan.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

3

M

I

For the soup

600

g

Ripe tomatoes, ideally a mix of red and orange

5

Garlic cloves, peeled

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.