Tomato and Basil Soup

Ingredients

60ml (2 loz) olive oil

1 garlic clove, chopped

1kg (2lb4oz) vine-ripened tomatoes, halved

2 tbsp tomato purée

50g (2oz) ciabatta bread, crumbled

6-8 fresh basil leaves

Croutons to serve

Method

1. Put the olive oil and garlic in a large pan and cook gently for 1 min

2. Add the tomatoes, cover and simmer for 10 mins, stirring occasionally until the tomatoes are really soft and concentrated

3. Add the tomato purée, 425ml (14floz) of water and season with salt and freshly-ground black pepper

4. Bring to the boil, then add the bread and stir until the bread absorbs the liquid

5. Cool slightly before stirring in the basil.Blend until smooth in a food processor

6. Adjust the seasoning and serve with croutons and a drizzle of olive oil, if desired

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