3-4 medium beetroot, apple sized (500-600g) - grated
500g ripe tomatoes - halved
1 clove garlic - roughly chopped
1 medium onion - finely chopped
2 tablespoons olive oil or sunflower oil
500ml vegetable stock
Salt and freshly ground pepper
125g Greek Feta cheese

METHOD

Place the tomatoes in an ovenproof dish. Throw in the garlic and drizzle over half of the olive oil.

Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.

Heat the remaining oil in a pan and fry the onion for a few minutes until soft.

Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.

Stir in the tomato puree, transfer the soup to a blender and process until completely smooth.

Taste and adjust the seasoning if necessary.

To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version.

To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl.

Serve with crusty bread.

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