This delicious soup uses all the colours of the Italian flag to create a truly sensational dish.
The red, green and white ingredients would also make this a lovely starter or light meal to serve at Christmas time. It’s served at room temperature, making it a nice option even when the weather is warm.


Make the mini kebabs to serve with it by slicing up and threading cherry tomatoes, mozzarella balls, sliced baby capsicums, basil and black olives onto skewers.

You could also serve the soup with some char-grilled sourdough or slices of wholemeal French stick.

  • 1 kg ripe red tomatoes, whole
  • 6 cloves of garlic, whole
  • 60ml olive oil + 1 tbsp
  • 1 cup fresh basil leaves
  • 1 ½ tbsp red wine vinegar
  • 250g low fat bocconcini or mozzarella cheese or sour cream or natural yoghurt
  • 8 black olives, chopped, to serve
  • Heat your oven to 200C.
  • Roast the tomatoes and garlic in the oven with 1 tbsp olive oil for 30 minutes
  • Set aside to cool for 10 minutes.
  • Squeeze the garlic from its skin and place in a blender with the tomatoes (and any pan juices), the olive oil, basil and vinegar. Blend until smooth.
  • Set aside again to allow the soup to come to room temperature.
  • Pour into bowls and top with the cheese, yoghurt or sour cream and the chopped olives.
  • Serve with the mini kebabs on the side (instructions are above in the introduction).

Serves: 4. Calories per serve: 365 (soup only, using low fat mozzarella) .
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