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Spanish tomato soup

Ingredients 10
Servings 4
Time 15 minutes


  • 1500
    plum tomatoes
  • 4
    clove/s garlic
  • 160
    olive oil
  • half a small loaf of French bread (cubed)
  • 500
    tomato juice
  • half an onion
  • half a cucumber
  • 1
    red pepper
  • 15
    red-wine vinegar
  • 250
    basil leaves


40 minutes
Top tomatoes with garlic in a large roasting pan, drizzle with 30 ml olive oil and roast for 30 minutes or until soft. Cool.
Process tomato and cooking juices in a food processor until smooth, or press through a sieve.
Transfer to a bowl, add other tomato juice, season to taste with salt and freshly ground black pepper and mix well. If too thick, add a little water.
Refrigerate for six hours or overnight to allow flavours to develop.
Combine bread and 30 ml olive oil and place on a baking tray. Bake at
200 °C for 10 minutes, tossing occasionally, until golden.
Combine vegetables with vinegar, season and mix well.
Blend basil in a food processor until finely chopped and, with the motor running, gradually add remaining olive oil until smooth. Serve chilled soup topped with vegetables and croutons, drizzled with basil oil.

Read more on: soup  |  bake  |  fruit

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