HOLTWHITES' TOMATO & SOURDOUGH SOUP

 

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Here's Holtwhites Bakery's choice, taken from Yotam Ottolenghi's book Jerusalem, 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. It’s ridiculourly simple to make and a good way of using up sourdough leftovers.

Another good tip for using up staler bits of sourdough is to make croutons. Tear the bread up and place on a roasting tray in the oven on a very low heat, or residual heat after cooking) and bake until completely dry. You could add some seasoning and spices if you want to while you bake it, but Chase Sourdough is so tasty I don’t think you need anything on it.

Float the sourdough croutons in the soup or add to salads and what you don’t use store in an airtight container for later.

 

Tomato & Sourdough Soup

Ingredients:

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

To Prepare:

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.