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Mediterranean summer soup

Recipe from: 2/1/1998 12:00:00 AM
Ingredients 10
Servings 4
Time 20 minutes


  • 100
    olive oil
  • 6
    small leeks, sliced diagonally
  • 700
    fresh ripe tomatoes, peeled, seeded and chopped
  • 45
    tomato paste
  • 5
    chilli flakes
  • 500
    vegetable stock
  • 1
    orange, rind
  • salt and black pepper
  • 1
    avocado, sliced
  • basil leaves to garnish


40 minutes
Heat half the oil in a large heavy-based saucepan and sauté; the leeks for five minutes. Add the tomatoes, tomato paste and chilli flakes. Simmer for 20 minutes. Stir in the stock, orange rind and seasoning to taste. Simmer for a further 15 minutes. Remove from the heat and allow to cool. Serve chilled, topped with slices of avocado and garnish with fresh basil leaves.

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