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CHILLED TOMATO SOUP & WHIPPED FETA DIP
By Katie Jenson-Hull / The Radiant Nutritionist
CHILLED TOMATO SOUP
I wait all year to taste fresh in season tomatoes. They are simply the best! With an abundance of plant goodness, this soup is mighty fine and very easy to make. I suggest you make this on repeat until the end of the summer. This soup is a delicious healthful bowl.
INGREDIENTS
5 cups of ripe tomatoes - use a rainbow selection of colourful tomatoes if possible
Extra virgin olive oil for drizzling
1 red onion diced
1 small fennel chopped
1 red pepper chopped
4 garlic cloves chopped
2 tsp tomato paste
500ml homemade chicken or veggie stock
Handful of fresh basil and fresh thyme
To top: chopped olives, crumbled feta cheese, basil leaves, chilli flakes
METHOD
1. Remove the tomato skins by placing an X on the bottom and soak in boiling water for 5 mins. Allow the tomatoes to cool and remove the skin.
2. Place all the ingredients except the tomatoes and stock into a pan. Gently cook them for 10 minutes. Add the tomatoes and stock. On a medium heat allow to simmer for 20 minutes.
3. Remove and gently blend until smooth. Place in the fridge to cool.
4. Serve with a good drizzle of olive oil, chili flakes, crumbled sheep's feta, and torn basil leaves.
This is a delicious way to enjoy one of the season’s hero foods.
Happy summer.
Katie xx
WHIPPED FETA DIP
This is a delicious dip to enjoy as a quick lunch or to serve as a light nibble when you have guests over. The honey candied walnuts are also delicious served on their own.
INGREDIENTS
Dip:
200g feta cheese
1/4 cup full fat Greek yoghurt
2 tablespoons olive oil
1 clove garlic
2 tbsp lemon juice
Seasoning
Nuts:
1/2 cup walnuts chopped
2 tbsp honey
1 tbsp olive oil
METHOD
1. Blend the ingredients for the dip in a food processor. Blend until smooth and transfer to a serving bowl.
2. To a pan, add the olive oil, honey, and walnuts and cook for 5 minutes on medium heat. Stir occasionally so the walnuts do not burn. Transfer to a sheet of parchment paper and separate the nuts so they do not stick together. Allow the nuts to harden for 10 minutes.
3. Top the whipped feta dip with the walnuts and add some chopped fresh herbs. I used fresh thyme. Serve with any seasonal vessels. Think sliced veggies, sourdough crackers, or crusty sourdough bread.
Enjoy!
Katie xx
