The cold tomato soup is delightful on its own, but pairing the chilled tomato with the warm sweet potato and cauliflower mash… the taste/texture/temperature sensation is divine.
5 - 8clovesroasted garlicAbout 1/2 the head of garlic we roasted
1tspfreshly ground black pepper
1/4cupparsleystalks removed and finely chopped
For the sweet potato and cauliflower mash
2medium sweet potatos
1head of cauliflower
10gbutter
5 - 8clovesroasted garlicthe other half of the head of the roasted garlic
1/4cupparsley
2parsnipsfor the parsnip spears
Instructions
Wrap the head of garlic in foil, together with a little olive oil, salt and pepper. Wash, halve and trim the red peppers. Smear with olive oil. Roast both for 60 minutes at 200 deg C.
Tomato puree
Pour boiling water over tomatoes and let them sit for 15 minutes
Remove any burnt skin from the roasted peppers
Drain the tomatoes, remove the skins and hard stalk from the centre.
Add lemon juice.
Squeeze the roasted garlic from the skins and add 1/2 to the tomato mixture. Retain the other half for the mash.
Puree all with an immersion blender. Add a little water to make it more soup like if necessary
Add salt and pepper to taste, and 1/2 cup of finely chopped parsley. Refrigerate for at least 1 hour.
Sweet potato and cauliflower mash
Boil sweet potato and cauliflower, adding 1/2 tsp salt to the water
Allow sweet potato and cauliflower to cool a bit then mash together with the butter and other half of the roast head of garlic.
Keep warm in a 130 degC oven, or reheat later.
Just before serving, gently stir in the other half cup of finely chopped parsley.
Parsnips
Fry parsnip spears in oil until brown and crispy. Drain.
Notes
Reheat mash and gently stir in parsley and garlic mixture.Spoon mash into the middle of the plate.Pour chilled tomato soup around the mash.Top with the crispy parsnips.