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Calories	162
Total Fat	8g
Saturated Fat	3g
Total Carbohydrate	--
Sugars	--

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Serves: 20

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Total Time: 60

Prep Time: 20

Cook Time: 40

Ingredients

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U.K.

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2kg/4½lb tomatoes
700g/1½lb red onions, peeled and roughly chopped
8 garlic cloves
6 rosemary sprigs
4 red peppers, deseeded and quartered
5tbsp olive oil
300ml/½ pint hot vegetable stock
2tbsp red wine vinegar
½ tsp Tabasco
1tbsp Worcestershire sauce
150ml/¼ pint vodka
142ml carton soured cream
6 6tsp lumpfish roe

Preheat oven to gas mark 7/220?C (200?C in a fan oven). Put tomatoes, onions, garlic, rosemary and peppers in 2 roasting tins. Drizzle with oil and roast for 40 mins, till vegetables are tender and beginning to char.
Blend vegetables with vegetable stock in batches in a food processor till smooth, then press through a metal sieve into a pan. Add vinegar, Tabasco, Worcestershire sauce and vodka.
To serve, warm through, pour into pretty coffee cups then top with a dollop of cream and ½tsp lumpfish roe.