ingredients
4 baking potatoes
6 red peppers
12 plum tomatoes
4 garlic cloves
2 tbsp soy sauce
salt and freshly ground black pepper
fresh parsley to garnish
method
1. Preheat
the oven to 200°C/400°F/Gas Mark 6. Prick each potato several times and place
on a baking sheet. Bake for 1 hour until tender when squeezed. Set aside until
cool enough to handle.
2. Meanwhile,
halve and deseed the peppers, place on a separate baking sheet and roast for 10
minutes. Halve the tomatoes, add to the peppers with the whole garlic cloves
and roast for a further 40 minutes.
3. Remove
the skin from the peppers, place in a food processor with the tomatoes, ½
pint/284ml water, soy sauce and seasoning to taste. Gently pop open each garlic
clove by squeezing and add the garlic puree. Blend until smooth then place in saucepan.
4. Cut the
potatoes into quarters lengthways and remove some of the flesh, leaving a thin
layer of skin and potato. Return to the oven, potato side up, for 20 minutes or
until crispy.
5. Warm the
soup through. Serve garnished with parsley, with the crispy skins for dipping.
Tip: Instead
of wasting the scooped out potato flesh, use it to make potato cakes. Simply
add fresh herbs, shape into cakes and fry in a little Fry Light until golden
and cooked through.
No comments:
Post a Comment