Chilled Strawberry And Tomato Soup

Serves 4

Time 15 minutes

Ingredients

2 x 250g strawberry punnets

600g Heirloom tomatoes

2 sprigs thyme 

2 cloves garlic 

2 tbsp olive oil 

Handful basil

400ml chicken stock

50g caster sugar

Salt and crack black pepper, to taste 

Method

Roast tomatoes in the oven at 180°C for 10 minutes, with garlic, thyme and olive oil. Then cool down immediately.

Once cooled, place the roasted tomatoes (garlic, thyme and olive oil) into a blender and blitz. Add the strawberries, basil and stock and blitz. Season with sugar, salt and pepper while blending.

Chill for 24 hours before serving.