TOMATO & BASIL SOUP

INGREDIENTS :

• 60ml Filippo Berio
• Extra Virgin Olive Oil
• 1 garlic clove, chopped
• 1kg vine-ripened tomatoes, halved
• 2 tbsp Cirio Tomato Purée
• 50g ciabatta bread, crumbled
• 7-9 fresh basil leaves
• Croutons to serve

MAKING:

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 until the tomatoes are
really soft and concentrated. Add the tomato purée, 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. Mix until smooth in a food processor. Adjust the
seasoning and serve with croutons and a drizzle more
olive oil,

• Cook's note

If tomatoes are not in season, good tinned tomatoes are better than mediocre fresh ones!