The Best Guide for the NN12 Area

Fresh Tomato Soup With Tapenade Toast

Preparation Time: 15 mins

Cooking Time: 1 hour 25 mins

Serves: 2-3 people

Ingredients

• 1 pack Riverford black kalamata olives, pitted
• 2 tbsp capers, soaked in a small bowl of water for 20 mins, then drained
• 2 anchovies
• 1 large garlic clove, finely chopped
• leaves from 3 thyme sprigs
• 1 tbsp chopped parsley, plus more
• juice of ½ lemon, more to taste
• approx 5 tbsp good olive oil
• slices of ciabatta, griddled or toasted

Instruction

1. Fry the onion gently in oil in a large pan for 10 mins until soft and translucent.
2. Add the garlic and fry for 2 mins. Add the tomato purée and vinegar. Stir for 1 min.
3. Add the tomatoes and sugar. Cover and simmer for 1 hour.
4. Make the tapenade: it’s easiest to blitz the olives, capers, anchovies, garlic and thyme in a food processor, then add the parsley, lemon juice and just enough oil to make a rough paste. Season to taste (you’ll need little or no salt).
5. Alternatively, pound the olives etc in a pestle and mortar, then stir in the lemon and oil. Blend the soup in a processor until smooth.
6. Strain through a sieve, then return to the pan. Mix the cornflour with 1 tbsp water to make a paste.
7. Add to the soup, with the bay leaf and stock. Season with salt and pepper, then simmer for 15 mins.
8. Check the seasoning.
9. Spread a little tapenade onto toasted ciabatta, sprinkle over a little extra parsley, then serve with the soup.

Courtesy of  Riverford Organics

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