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| Tomato pumpkin fig cold salad soup |
What a satisfying dish made from vegetables
fresh from the garden. Captures the colour of summer and full of flavor.
1. Cut pumpkin into thick slices, bake at
170˚C until cooked, around 30 minutes.
2. Season a big handful of basil leaves
with salt, black pepper and olive oil, stir well and rest for 15 minutes for
the leaves to soften and flavor comes out.
3. Blanch tomatoes, peel off skin, cut
into big cubes.
4. Mix tomato cubes into basil oil, tomato juice will ooze out.
5. Add pumpkin, cut into cubes, and figs, into quarters. Serve in a soup bowl.
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