Roast tomato soup with basil and olive oil toasts from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 251) by Nigel Slater

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Notes about this recipe

  • Pangur Ban on August 20, 2014

    Recipe suggests holding some veg whole to add texture. But, not all tomato skins liquidized properly, and were unpleasant when eating soup, so all needs blending and sieving. Added some chopped roasted pepper as a garnish which worked well, both from flavour and texture perspective.

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