Chilled tomato soup with egg

A cool lunch for a hot Australian day, inspired by Spanish salmorejo. Commercial garlic-infused oil provides flavour without leaving garlic pieces in the soup.

Serves or makes: 2

Ingredients

• 4 medium tomatoes
• 30 mL commercially prepared garlic-infused olive oil
• 2 hard-boiled eggs
• 10 mL rice vinegar
• Black pepper
• Optional fresh basil

Method

1. Roughly chop the tomatoes and blend with the oil, vinegar and one egg until smooth.
2. Taste and adjust the seasoning. Refrigerate in a covered container until cold.
3. Divide into bowls and finish with the remaining chopped egg and basil. This contains egg; adjust the tomato portion if required by your dietary plan.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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