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1kg/2 1/4 ripe tomatoes, halved
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2 red chilies, halved and seeded
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10g/2tsp caster sugar
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30ml/2tbsp olive oil
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750ml/ 1 4 oxo vegetable stock
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15g/ 1tbsp tomato puree
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10g/2tsp horseradish sauce
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30g/2tbsp dry sherry
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60ml/4 tbsp vodka
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4 small celery stalks with leaves
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celery, salt, pepper
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4 thin lemon slices, to garnish
Pre-heat oven to 200C/400F/GAS4.
Place the tomatoes
cut-side up in a large roasting tin
with chilies and sprinkle over the
sugar and some salt and pepper.
Drizzle over the oil and roast for 30
minutes until softened and nicely browned.
Puree the roasted tomatoes in a
blender with a little stock until smooth,. For a really smooth soup, pass
the puree through a sieve into a large pan, otherwise, transfer straight to
the pan.
Stir in the remaining stock and the tomato puree and heat gently through,
without boiling.
Stir in the horseradish, sherry and vodka and check the
seasoning.
Place a celery stalk in each of the four bowls and ladle over
the soup.
Grind over black pepper, float a slice of lemon on each and
serve.