Chilled roast tomato soup with pesto
Roasted tomatoes have superb sweetness, Hugh Fearnley-Whittingstall makes a superb cold soup topped with homemade pesto.
- 1kg/2½lb ripe plum tomatoes or other well flavoured toms, washed and halved
- 3 tbsp olive oil
- three whole garlic cloves, unpeeled
- salt and freshly ground black pepper
- 2 tsp light brown sugar
- 150ml/5fl oz light chicken or vegetable stock, or water (optional)