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
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.
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.