Mediterranean Soup with Black Olive Tapenade

Ingredients

For the Soup

  • 1 Red pepper
  • 1 Large aubergine
  • 2 Medium courgettes
  • 2 tsp Olive oil
  • 1 Onion
  • 4 1/2 Cloves Garlic
  • 2 Tins plum tomatoes
  • 1/2 tsp Crushed chilli
  • 30g Fresh Basil
  • Salt and pepper

For the Tapenade

  • 50g Pitted black olives
  • 25g Capers
  • 1/2 Clove garlic

Method

  1. Slice the pepper, aubergine and courgettes into large pieces. Brush with the oil and sprinkle with a little salt and pepper.
  2. Grill the vegetables under a medium grill for about 20 minutes, turning once.
  3. Place the tinned plum tomatoes in a large saucepan. Roughly chop them and add the (raw) onions and 4 1/2 crushed garlic cloves.
  4. Stir in the crushed chilli, chopped basil (reserve some to garnish) and salt/pepper to taste. Allow to simmer gently.
  5. Remove the vegetables from the grill and when cool, chop into smaller pieces. Add to the tomato and cook for a further 40 minutes
  6. Meanwhile blend the olives, capers and remaining half clove of garlic. Spoon into small dishes to serve.
  7. At the end of the cooking time, roughly blend the tomato and vegetable mixture. Add boiling water if you prefer a smoother soup.
  8. Serve with warm crusty bread fresh from the oven and an extra grinding of black pepper.

Cooking Temperature: Medium/High

Cooking Time: 60 Minutes

Serves: 2

Keeps For: 5 days, refrigerated

Tips and Comments

  • You can peel the vegetables after grilling if you like to (I don't bother personally but some people prefer it).
  • A sprinkling of sugar after the onions have cooked will help reduce the acidity of the tomatoes if required.
  • A dash of balsamic vinegar towards the end of cooking will give it a more intense flavour.
  • Adding water during blending will make it smoother and spread the portion sizes over more people... I like it thick and chunky though!