Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Sauce | not in our table | 0 |
| Vodka | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 kg ripe tomatoes, halved
- 2 red chili, halved and seeded
- 2 teaspoon caster sugar
- 2 tablespoons olive oil
- 750 ml vegetable stock
- 1 tablespoon tomato puree
- 2 teaspoons horseradish sauce
- 2 tablespoons dry sherry
- 4 tablespoons vodka
- 4 small celery stalks with leaves
- celery, salt, pepper
- 4 thin lemon slices
- =
Directions
Preheat oven to 400°F (200°C). In a large roasting pan, arrange tomatoes and chili cut side up. Sprinkle sugar and some salt and pepper. Drizzle oil on top. Roast for 30 minutes or until brown on top. Transfer roasted tomatoes in a blender. Add a little stock. Puree until smooth. Put puree back in the pan. Add remaining stock and tomato puree. Stir over medium low heat, taking care not to let the mixture boil. Add horseradish, sherry and vodka. Add more seasoning if desired. To serve, place a celery stalk in a bowl and ladle over soup. Sprinkle some ground black pepper. Finish with a slice of lemon on top. Serves 4.