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Tomato and basil soup

Starter

Veggy

Medium

15 min

4 servings

ingredients

760ml extra virgin olive oil
1 garlic clove, chopped
800g Cirio Peeled Plum Tomatoes
50g ciabatta bread, crumbled
6-8 fresh basil leaves
Croutons to serve (optional)

 

 

Preparation
  1. Put the garlic and olive oil in a large pan and cook gently for a minute. Add the tomatoes, cover and simmer for 10 minutes, stirring occasionally. Add 425ml water and season with salt and freshly ground black pepper.
  2. Bring to the boil, then add the bread and stir until the bread absorbs the liquid. Cool slightly before stirring in the basil.
  3. Blend until smooth in a food processor. Adjust the seasoning and serve with croutons and a drizzle more olive oil, if desired.
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