serves
4
cook
1 hour
serves
4
people
cooking
1
hour
Ingredients
1 teaspoon olive oil
1 clove garlic, crushed
400g whole tinned tomatoes
1 cup chicken stock
1 teaspoon sugar
2 teaspoons sour cream
½ char-grilled red capsicum, to garnish
sliced chives, to garnish
Instructions
Heat oil in pan. Add garlic and cook for one minute.
Add the tinned tomatoes, chicken stock and sugar and cook for 10 minutes.
Puree with a handheld blender until smooth.
Chill and serve topped with sour cream, char-grilled capsicum and chives.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
