Chilled tomato and avocado soup

Ingredients

900g/2lb British classic tomatoes, halved
6 cloves of garlic
3 sprigs fresh oregano
2 tsp olive oil
1 ripe avocado, peeled, stoned and quartered
290ml/½ pint cold vegetable stock
1 lime, juice only
1 tomato, de-seeded and finely chopped for garnish
oregano, chopped for garnish

Method

1. Preheat oven to 200C/400F/Gas 6.
2. Arrange tomatoes, cut side up, in the roasting tin with the garlic cloves and torn oregano leaves scattered over the top. Season, then drizzle over a little olive oil. Roast for 25 minutes.
3. Remove from oven and allow to cool.
4. Scrape cooked tomato pulp and garlic from their skins and transfer to a liquidiser.
5. Blend with the avocado, until smooth. (If liked, press through a sieve to remove seeds).
6. Stir in the cold vegetable stock and lime juice. Pour into soup bowls and garnish with tomato and oregano.