Tomato Soup Chunky Croutons Crunchy Veg & Guacamole Sticky Prune Sponge Puddings

Name: Tomato Soup Chunky Croutons Crunchy Veg & Guacamole Sticky Prune Sponge Puddings
Yield: Serves 4
Ingredients: ½ a 125 g pack of grissini or other breadsticks; ½ a level teaspoon bicarbonate of soda; 2 ripe avocados; a handful of fresh coriander; a handful of mixed-colour cherry tomatoes; ½ a bulb of fennel; 2 limes; sea salt & black pepper; 1 carrot; ½ a cucumber; 50 g unsalted butter, room temperature; a small bunch of fresh basil; 50 g soft dark brown sugar; extra virgin olive oil; olive oil; 2 small red onions; 4 tablespoons balsamic vinegar; 1 heaped teaspoon ground ginger; a few dollops of crème fraîche, to serve; golden syrup, to serve; 75 ml milk; 1 egg; 1–2 fresh red chillies; 100 g plain flour; 1 x 290 g tin of pitted prunes; 1 ciabatta loaf; 1 fresh red chilli; 4 cloves of garlic; 4 large tomatoes; 1 kg ripe cherry tomatoes on the vine, red and yellow if you can get them

Preparation info

Serves
4

Difficulty
Easy

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Tomato Soup & Croutons

1 kg ripe cherry tomatoes on the vine, red and yellow if you can get them
4 large tomatoes
1

Main course
Side dish
Dessert
Microwave
Vegan

Method

To Start

Get all your ingredients and equipment ready. Turn the oven on to 220˚C/425˚F/gas 7 and put a large saucepan on a low heat. Put the standard blade attachment into the food processor.

Tomato Soup

Pull the tomatoes off the vines, but leave some of their green tops on. Quarter the larger tomatoes,

Ingredients

Tomato Soup & Croutons

Method

To Start

Tomato Soup

Photos