We are right in the middle of the summer and British weather loves changing sunny spells with grey clouds and windy storms.
For these days when weather takes you home sooner than expected from the office I've searched a recipe to prepare a good tomato soup with extra virgin olive oil.
The book is Fresh recipes with olive oil from leading chefs and I hope you like the one I've chosen and think works very well with Empeltre variety.
It serves for 6 people so you stock up in the fridge and eat throughout several days:
900g very ripe tomatoes
1 onion peeled
1/2 garlic bulb peeled
1 small bucnh basil chopped
1 can tomatoes
40ml aged red wine vinegar
250ml evoo (extra virgin olive oil empeltre variety for instance)
15ml balsamic vinegar
1.This soup is best made 24h in advance.Chop the soup vegetables and mix in a bowl with the remaining soup ingredients. Marinate in a refrigerator for at least 12 hours
2.When the soup has marinated, blitz in a liquidizer for a few seconds and strain through a coarse sieve.Season to taste
3. To make the croutons cut the bread into cubes.Then heat the butter and 1 tablespoon of the oil and gently fry the garlic clove.After a few minutes, remove the garlic and fry the bread cubes,stirring constantly until they are saturated and golden.Remove from pan and cool.
4. Serve the chilled soup in bowls. Drizzle the second tablespoon of olive oil over the soup and garnish with basil and the garlic croutons.