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4 – 6 tomatoes, quartered
1 red pepper, sliced
1 small onion, sliced
2 – 3 garlic cloves, sliced
45 ml oil
15 ml rosemary, fresh or dried
Salt & freshly ground black pepper to taste
125 ml LANCEWOOD® Sour Cream
5 ml dried chilli
Croutons & fresh rosemary
Preheat the oven to 200°C. Place the tomatoes, red pepper, onion and garlic on a roasting tray. Sprinkle with oil, rosemary and seasoning and roast for 20 – 25 minutes. Place roasted vegetables in a blender and add the LANCEWOOD® Sour Cream and chilli. Blend until smooth and creamy.
Serve in soup bowls with croutons and garnish with rosemary.
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