We're eating salad almost everyday at the moment and though I'll never get bored of hummus, I decided to make something different, just for a change. This dip tastes wonderful and once the vegetables are prepared, it takes only moments to make and it's so colourful. Although I'm sure this would be lovely made with chickpeas, I've decided to make it suitable for the Specific Carbohydrate Diet by using haricot (navy) beans instead.
It's advised that you store your tomatoes at room temperature and out of direct sunlight. This ensures that the flavour enzymes remain active and enables them to continue to ripen naturally. If stored in the fridge not only will these enzymes stop working, the flesh may turn mealy.
This soup is a taste of the sunny Mediterranean, created by combining the intense, concentrated flavour of roasted tomatoes with courgettes and Italian herbs.
