Tomato Soup
An italian recipe for tomato soup, best made with fresh tomatoes when they are at the peak of ripeness. Pretty good with tinned tomatoes all the same!
Ingredients
- 6floz extra virgin olive oil
- 4 roughly chopped cloves garlic
- 8lb fresh tomatoes, skinned quartered and de-seeded, OR 4lb tinned tomatoes, drained of their juice
- Salt and pepper to taste
- 1 pint cold water
- 2 loaves stale bread, ideally ciabatta, pugliese or other open-textured loaves
- Large bunch fresh basil
Instructions
- Cook the garlic gently in the olive oil for 3-4 minutes in a large saucepan.
- Add the tomatoes as the garlic starts to colour and simmer uncovered for 20-25 minutes, stirring occasionally.
- Taste for seasoning and season as required.
- Add the water and bring to the boil.
- Cut the crusts from the loaves and break into large pieces. Add the bread to the saucepan and stir until the bread has absorbed as much liquid as it can - you may need to add some extra boiling water if it looks too thick
- Tear the basil leaves into pieces and stir into the soup with 2 tablespoons olive oil.
- Allow to sit for 10 minutes then serve.
Serve with fresh basil and if you're feeling decadent a good sprinkling of parmesan cheese.