Goat cheese
Oven-roasted tomato soup with goat’s cheese topping
Incredients
- 1kg
- mixed tomatoes
- 400ml
- vegetable stock
- 2
- Spring onions
- 2
- cloves of garlic
- 2
- red chilli peppers
- 3tbsp
- tomato purée
- 0,5tsp
- fennel seeds
- 5tbsp
- olive oil
- 1
- sprig rosemary
- 1
- sprig thyme
- 1tbsp
- sugar
- 1
- pack GAZİ Goat Cheese
- Olive oil
- Bread to serve
- Salt and pepper
Description
Preheat the oven to 175°C fan. Wash the tomatoes, remove the stalks and cut into pieces. Finely chop the spring onions, garlic and chilli. Place everything on a baking tray. Add salt, fennel seeds and a generous amount of olive oil. Place the thyme and rosemary sprigs on top. Roast in the oven for 30 minutes. At the same time, crumble the goat’s cheese into a bowl. Toast the bread in a frying pan. After 30 minutes, sprinkle 1 tbsp sugar over the tomatoes and caramelise in the oven for 10 minutes. Remove the sprigs of herbs and place the vegetables in a mixer, gradually add the vegetable stock until the desired consistency is achieved. Pour the tomato soup into bowls, top with goat’s cheese and a dash of olive oil. Serve with toasted bread.
