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

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
Dessert
Side dish
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