Jun 27, 2014

Tomato Soup with Baked beans on Toast

            Juicy Red Delicious Tomatoes.....
Neil loves tomato soup, this soup is tangy and sweet with hint of pepper. Very simple to make and will be devoured by your kids and family. We can add in baked beans on the toast with avocado butter and turn this into light evening dinner.

Tomato Soup

Serves 4
  • 12 small tomatoes
  • 2 tsp of sugar
  • 1 tsp of crushed black pepper
  • 1/2 tsp of salt
  • Crush the tomatoes to smooth paste using a hand blender.
  • Strain the tomato juice through a sieve. Do not Discard the leftover crushed tomato in the sieve, we will use it later... No wastage ;)
  • Now add the sugar, salt and pepper according to the taste.
  • Boil the tomato juice over medium heat in a large saucepan for about 7-8 min, until the opaque tomato juice has turned dark red and cooked completely.
  • Serve with chopped fresh basil or croutons. You could stir in a dollop of Cream , if desired.

Baked Beans on Toast

Serves 4
  • 1 large french baguette
  • 2 ripe avocados
  • 1/2 tbsp olive oil
  • Leftover tomato crush from the soup/ 1 finely chopped small tomato
  • 3-4 Italian basil leaves
  • 1 can of baked beans
  • salt
  • pepper
  • sugar
  • Slice the french baguette in 1/2'' slices and toast them in a skillet on the stove.
  • In a small saucepan, add olive oil and tomato, sprinkle pinch of salt, pepper and sugar. throw in some finely chopped basil leaves. Let tomato mix cook for 5-6 min so that all the flavors intermingle and cook together.
  • Scoop out the flesh of two avocados and smash with the back of spoon to get creamy natural butter.

Now lets get ready to assemble the toast. Apply some tomato basil chutney on the toast. now smear with a layer of Natural Avocado butter. Spoon some baked beans on the toast... Voila... You have baked beans on the toast ready to be served with hot Tomato Soup

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