Soups

Tomato soup

48
4
1 kilo of ripe tomatoes cut into quarters
250g red onions cut into wedges
4 garlic cloves
3 fresh rosemary sprigs
2 large red peppers quartered and de-seeded
4 tablespoons olive oil
300 ml of heated vegetable stock
1 tablespoon red wine vinegar
4 dashes Worcestershire sauce (optional)
A few sprigs of parsley
1 dash of Tabasco sauce (optional)
Pre-heat the oven to 220 degrees centigrade. Place the tomatoes, onions, garlic, rosemary & peppers into a large roasting tin. Drizzle with olive oil and roast for 45 minutes until tender and beginning to char. Remove from the oven and blend briefly so that the mixture is still a bit chunky. Tip into a large pan and add the tock, vinegar, Worcestershire sauce and Tabasco sauce. Heat gently through and serve with parsley sprigs and chunky bread.
Nutritions

Calories
214

Sodium
804mg
33% DV

Fat
18g
28% DV

Protein
5g
10% DV

Carbs
14g
4% DV

Fiber
2g
10% DV

Mezcal Negroni

1763

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV