Cream of tomato soup, Kampot Pepper
Ingredients
-
Cherry tomatoes
500g
-
Shallots
4
-
Garlic
2
-
Thyme
2 tbsp
-
Parmesan
2 tbsp
-
Fresh basil
4 bunches
-
Vegetable stock
50cl
-
Coconut milk
-
Crushed Chillies Trio
-
Olive Oil
-
Fresh Salted Kampot Pepper
-
Black Kampot Pepper
-
Bread slices
4
Preheat the oven to 210°C. Prepare a rack or baking dish lined with a piece of greaseproof paper. Peel the shallots and garlic cloves. Cut the shallots in half.
Place the cherry tomatoes on the baking paper with the shallots and garlic cloves. Coat generously with olive oil. Sprinkle with thyme, salt, and Kampot Black Pepper. Bake for about 35 minutes.
10 minutes before the tomatoes are ready, slice the bread and place it on a baking sheet with a little olive oil.
Meanwhile, prepare the vegetable stock.
Once the tomatoes are cooked, remove them from the oven and transfer them to a blender. Add some basil leaves and grated parmesan. Followed by a little vegetable stock, and coconut milk, then blend until creamy.
Taste and season. Add more vegetable stock for a thinner consistency. Remove the bread from the oven. Serve the soup with a drizzle of olive oil, a few basil leaves, and a few Salted Kampot Peppercorns.
Tips: To vary the garnish, add a drizzle of homemade pesto and finish with toasted pine nuts and some croutons.
You can also rub a clove of raw garlic on a slice of bread, top with grated Gruyere, and grill until the cheese melts.
