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Here's Holtwhites Bakery's choice, taken from Yotam Ottolenghi's book Jerusalem, this is a wonderful variation of a tomato soup and they often serve it in the bakery at lunchtime, especially in the summer. It's a kind of warm gazpacho with a Middle Eastern hit!
The sourdough of choice for this recipe is of course Holtwhites' award winning Chase Sourdough - we recommend you order a bigger loaf than you need just to have the leftovers to make this ! - Emma :)
Tomato & Sourdough Soup
2 tbsp olive oil, plus extra to finish
1 large onion, peeled and chopped
1 tsp cumin seeds
2 garlic cloves, crushed
750ml vegetable stock
4 large ripe tomatoes, chopped
400ml tin good quality chopped tomatoes
1 tbsp caster sugar
1 slice sourdough bread
2 tbsp chopped coriander, plus extra to finish
Salt and black pepper
Heat the oil in a medium saucepan, add the onion and sauté, stirring often, for five minutes, until translucent.
Add the cumin and garlic, and fry for two minutes, then add the stock, both fresh and tinned tomatoes, sugar, a teaspoon of salt and a good grind of black pepper.
Bring to a gentle simmer and cook for 20 minutes, adding the bread halfway through. Add the coriander, then pulse-blitz the soup a few times to break down the tomatoes a bit – you want them a little coarse and chunky.
(This soup should be quite thick, but add a little water to thin it down if you prefer.) Serve drizzled with oil and garnished with fresh coriander.