Cut the washed tomatoes in half, slice the cleaned onion and carrots into smaller parts, add the cleaned cloves of garlic and mix everything with olive oil (4 tablespoons). Bake on a deep tray for 40 minutes at a temperature of 210 °C.

Fry the sliced spring onions in olive oil (4 Tbsp) for three minutes. Add chopped red pepper to the base and fry for another 3 minutes. Add black pepper (1 tbsp), dried oregano (1 tbsp), baked vegetables from the oven, tomato paste, salt (1 tbsp), cover with water (1.5 l) and cook for 10 minutes.

Mix the cooked soup with an immersion blender and season with salt as needed. If you want a thicker consistency, boil the soup for another 5-10 minutes on a moderate flame.

Crush the chopped parsley with a pinch of salt in a stone mortar. Add the juice of half a lemon and slowly pour in the olive oil (4 tablespoons). You made a liquid pesto to decorate the top of each portion.

NOTES: you can also use fresh and dried basil, thyme, pine nuts, croutons, parmesan or grissini. In the summer months, the soup is even more refreshing when served cold.

4 large tomatoes (1200 g)
garlic clove 2 pcs
2 carrots (220 g)
red onion 1 pc
olive oil 12 tbsp
spring onion 2 pcs
red pepper 1 pc
tomato puree 160 g
dried oregano 1 tbsp
black pepper 1 tsp
salt 1 tbsp
parsley 1 handful
lemon 1/2 pc

servings: approx. 8
preparation time: 60 minutes