500g tomatoes, 2 shallots, 1 clove garlic, 1 sprig thyme, 1 sprig rosemary, 1 chili, 60ml white wine, 200ml vegetable stock, 70g sour cream, 10g cilantro, 1 lemon(juice), 30ml olive oil, 1 tbsp sugar, salt, pepper.
1. Preheat the oven to 200°C/400°F. Quarter shallots. Crush garlic. Remove the stems from the tomatoes and quarter them.
2. Place the shallots, garlic, tomatoes, thyme, rosemary, and chili into a baking dish. Season with olive oil, sugar, salt, and pepper and mix well. Roast in a preheated oven at 200°C/400°F for approx. 20 – 25 min.
3. Transfer the roasted vegetables to a small saucepan, sauté briefly, deglaze with white wine, and reduce for approx. 2 – 3 min.
4. Add vegetable stock until the tomatoes are completely covered. Reduce for approx. 10 - 15 min. until the tomatoes and shallots are softened.
5. Puree the soup with a hand blender and strain it into a large bowl to remove the tomato skins and seeds.
6. For the cilantro crema, stir the lemon juice and freshly chopped cilantro into the sour cream. Season generously with salt and pepper. Add some cream to the hot tomato soup to serve.
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick, 1 red bell pepper, large-diced, 1 yellow bell pepper, large-diced, 1 pint cherry or grape tomatoes, halved, 1/2 red onion, sliced in half-rounds, 1/2 pound feta cheese, 1/2-inch diced (not crumbled), 1/2 cup calamata olives, pitted
For the Vinaigrette: 2 cloves garlic, minced, 1 teaspoon dried oregano, 1/2 teaspoon Dijon mustard, 1/4 cup good red wine vinegar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 cup good olive oil.
1. Lace the cucumber, peppers, tomatoes and red onion in a large bowl.
2. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl.
3. Still whisking, slowly add the olive oil to make an emulsion.
4. Pour the vinaigrette over the vegetables.
5. Add the feta and olives and toss lightly.
6. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
2 large seedless English cucumbers, sliced thin, 3 tablespoons vegetable oil, 1 extra large onions, sliced thin, 1 teaspoon salt, or to taste, 1/4 cup chopped fresh dill, 1/2 teaspoon ground black pepper, or to taste, 3 tablespoons white vinegar.
1. Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
2. Pour vinegar over cucumber mixture; toss to coat.
3. Pour oil over cucumber mixture; toss to coat.
4. Season with salt and black pepper.
· The reason you add the vinegar first and then the oil is because if the cukes get oil on them first the vinegar will not be able to soak in properly. This salad will also have some liquid that comes out of the onion and cucumber. This is a good thing! Do not pour it out.