Ingredients

454gr tomatoes halved

2 tablespoon olive oil

1 onion finely chopped

1/2 teasepoon smoked paprika

one and 3/4 vegtable stock

3 teaspoon tio pepe dry sherry

1 teasepoon superfine sugar

salt and pepper

Croutons

4 tablespoon olive oil

1/4 teasepoon smoked paprika

4oz rustic white bread

Method

Put the tomatoes cut side up in a base of a broiler pan , drizzle with 1 tablespoon

of the oil season and cook under a preheated for 5 minutes until browned. Heat the remaining oil in a saucepana add the paprika and cook for 1minute. Add the broiler tomatoes, stock sherry and sugar and season to taste with salt and pepper. Bring to the boilthen cover and simmerfor 20 minutes. Bring to a boil then cover and simmer for 20 minutes .

Meanwhile make the crotons . Mix the oil and paprika together in a plastic bag add the cubed bread and a preheated oven 400/f for 10 minutesor until crisp and golden .

Cool the soup in a plastic bag add the cubed bread and toss together. tip onto a baking dish in a preheated oven 400 Ffor 10 minutes until crisp and golden

Cool the soup slightly then puree in batches in blender or food processor until smooth . Sieve and return to the saucepan , cover and set aside until required. when ready to serve reheat the soup until piping hot ladle into small bowls and sprinkle with the crotons and a little olive oil.

For roasted red pepper soup and tio pepe, omit 2 tomatoes. fry 1 chopped onion and mix with 1/2 teasepoon paprika as above .

Drain and chop the peppersand mix 1 dried tomatoes. Finish as above.

• Uncategorized