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

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

Dessert
Side dish
Main course
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,

Photos

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