SPANISH TOMATO SOUP

SPANISH TOMATO SOUP:

INGREDIENTS:

1.5 kg plum tomatoes, halved and seeded
4  cloves garlic, crushed
160 ml olive oil
1/2  small loaf  of French bread, cubed
500 ml tomato juice 
1/2 onion, finely chopped
1/2 cucumber, finely chopped
1  red pepper, finely chopped
14 ml red vinegar
250 g basil leaves
salt and pepper, to taste

METHOD:

• Top  tomatoes with garlic in a large roasting pan, drizzle with 30 ml oil and roast for 30 minutes or until soft.
• Cool. Process tomato and cooking juice in a food processor until smooth, or press through a sieve.
• Transfer to a bowl, add other toamto juice, season to taste with salt and freshly - ground pepper and mix well.
• If too thick, add a little water. Refrigerate for six hours or overnight to allow flavour to develop. Combine bread  and 30 ml oil and place on a baking tray.
• Bake at 200c for 10 minutes, tossing occasionally, until golden. Combine vegetable with vinegar, season and mix well. Blend basil in a food procesor until finely chopped and, with the motor running, gradually add remaining oil until smooth.
• Serve chilled soup topped with vegetables and croutons, drizzle with basil oil.

note  -serves   4