Jamie Oliver's tomato soup:: I roasted 6 large toms (which were going squidgy!) and 2 cored and de-seeded green peppers (which were going red) in the oven on 375F for 50 mins. I then followed the recipe and added the tomatoes and peppers when it was time to blend it. We served ours with a blob of fat free natural Greek yog and it was delicious.
Now, I had promised myself that I wouldn’t post any more spirilized recipes for a while. I know they always go down well, but I don’t want to become that girl constantly peddling the green stuff! But this is one Coodle recipe that you need in your life. It was born out of what happened to... Read more