Roasted tomato soup


– 250 g cherry tomatoes
– hojiblanca olive oil
– sea salt
– thyme
– garlic
– sherry vinegar
– pernod, vodka or bitters
– a dash of extra virgin Picudo olive oil


Preheat the oven to 200 °C. Arrange 250 g of cherry tomatoes in an oven dish and drizzle them with plenty of Hojiblanca olive oil. Add some sea salt, sprigs of thyme, 4 unpeeled garlic cloves and a little good quality sherry vinegar. Then sprinkle some pernod, vodka or bitters over the top of the tomatoes. Roast the tomatoes and garlic for 15-20 minutes until golden brown and soft. Remove the sprigs of thyme and peel the garlic cloves. Use a hand blender to puree the tomatoes and garlic, then add a little water if necessary, to achieve the desired consistency. Now sieve the soup. Heat the soup and season to taste with a little more sherry vinegar, pepper and salt if required. Serve the soup with a dash of extra virgin Picudo olive oil.

Lots of love and have a nice day, see you soon! Daphne