Recipe - Roast Tomato And Mint Soup

24 Roma tomatoes; (cut in half)
Olive oil
Black pepper
2 cup Chicken or vegetable stock
One fourth cup Chopped basil leaves

MINT PESTO
1 cup Mint leaves
2 Cloves garlic
1/3 cup Grated parmesan
1/3 cup Olive oil

Place tomatoes with cut side up on baking trays and sprinkle with oil and
black pepper. Bake at 180 for 35 mins or until tomatoes are soft.

Place tomatoes in food processor and blend until smooth. Place tomatoes and
stock in a saucepan and simmer until hot. Stir through basil leaves.

PESTO place mint, garlic and parmesan in food processor and blend until
smooth.

Slowly add oil and blend until mixture forms a thick paste. Spoon into
bowls and add a blob of pesto on top. Serve with yummy bread.

Converted by MC_Buster.

Per serving: 1305 Calories (kcal); 82g Total Fat; (51% calories from fat);
28g Protein; 146g Carbohydrate; 0mg Cholesterol; 294mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 27 One half Vegetable; 0 Fruit;
14 One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.