TOMATO AND BASIL SOUP

Preparation Method :

• Sprinkle a few drops of olive oil, chopped garlic, cumin seeds and basil leaves on each piece of tomato. Place on a roasting tray.
• Bake them in the oven on medium heat for about 30-40 minutes or until the sides of the tomatoes blacken and the water evaporates.
• Mix the mashed potatoes with the tomato puree.
• Bring the stock to a boil, add the potato paste and simmer for about 12-15 minutes.
• Scrape the tomatoes from the tray and blend them with little stock.
• Crush few basil leaves with salt and balsamic vinegar, add to the soup along with the remaining olive oil.
• Serve hot with Parmesan cheese.