Tomato & sourdough soup from Jerusalem (page 142) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • Happykikkers on October 29, 2024

    Easy and I had (almost) all ingredients. Would make again, mostly bc it was quick. Made with parsley instead of cilantro.

  • chezmaryb on January 19, 2021

    I think this is the easiest Ottolenghi recipe out there. Very forward on the cumin.

  • dinnermints on October 08, 2017

    Served as a starter soup; guests did like it. And it was really simple to put together. I used canned diced fire-roasted tomatoes for canned tomato bit.

  • Delys77 on January 02, 2013

    Pg. 143 Delicious little tomato soup that has a slightly richer and thicker feel due to the addition of the bread. Also, I found that the soup, while it remained tomatoey, had several other flavour nuances from the whole cumin and the sourdough. This is something I quite liked, but Spencer noted that he missed the dominant tomato flavour of other tomato soups I had made in the past. For me however this was a successful variation on an old classic.

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