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Summer Tomato Soup
  • Serves 4
  • UNITS: 0.25 per serving
  • FAT POINTS: 1 per serving
  • CALORIES: 61 per serving
  • 1 red pepper, quartered
  • 1.5lbs/675g ripe tomatoes, skinned and halved
  • 1 pint of vegetable stock
  • 2 teaspoons cornflour
  • 2 garlic cloves, crushed
  • Few sprays of Fry Light 1 calorie oil
  1. Preheat the oven to 200C/400F/Gas 6. Arrange the tomatoes cut side up in a roasting tin with the red pepper. Spray with Fry Light and season well with salt and black pepper. Cook on the top shelf for 15 minutes.
  2. Remove the cooked tomatoes and peppers from the tin and blend in a food processor until smooth. Transfer to a saucepan.
  3. Spoon the residue from the roasting tin into the saucepan and add the garlic and vegetable stock. Bring to the boil, stirring well.
  4. Mix the cornflour with a little water to form a paste. Stir into the soup and simmer until thickened. Season to taste and serve.
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