Roasted Tomato Soup with Coriander
A superb dressing for salads, the version using Lemon Infused oil is a perfect accompaniment for fish.

900g Ripe Roma Tomatoes, Quartered
90ml Talinga Grove Extra Virgin Olive Oil
1 Tbsp Chopped Fresh Thyme
2 Tsp Grated Lemon Rind
1 Leek Chopped
1tbsp Coriander Seeds, Toasted And Crushed
2 Cloves Garlic Crushed
150ml White Wine
115g Stale While Bread, Crusts Removed And Crumbled
900ml Vegetable Stock
2 Tbsp Chopped Fresh Coriander
45ml Talinga Grove Extra VirginLemon Olive Oil

Pre-heat the oven to 230ºC. Place the tomatoes in one layer on a large baking sheet. Drizzle over 60ml (4 tbsp) Talinga Grove Extra Virgin Olive Oil and sprinkle over the thyme, lemon rind and some sea salt. Roast for 30 minutes until the tomatoes are charred and very mushy.

Heat 30ml (2 tbsp) oil in a saucepan and fry the leek, garlic and coriander seeds for 5 minutes. Add the wine and boil for 3 minutes. Add the bread, tomatoes, and stock. Bring to the boil, cover and simmer for 20 minutes. Purée, then return to a clean pan to reheat.

Blend the Talinga Grove Extra Virgin Lemon Olive Oil with fresh coriander and drizzle over the soup.

Serves 4