INGREDIENTS


Soup

1.8kg/4lb tomatoes, halved

1tsp dried oregano

Sprinkling of caster sugar

Olive oil

Seasoning

4 bay leaves

30g/1oz butter

3 red onions, finely sliced

½ red chilli, finely sliced

2 red peppers, halved, deseeded and finely chopped

5 sprigs of thyme, leaves only

½ tsp fennel seeds

½ tsp coriander seeds

2TBS tomato puree

1L/1 ¾ pts chicken stock

Oregano leaves for garnish

Dukkah

2tsp cumin seeds

30g/1oz coriander seeds

55g/2oz sesame seeds

55g/2oz skinned hazelnuts

¼ tsp dried mint

½ tsp Maldon Sea Salt

¼ tsp black pepper

 

METHOD


Serves 8

  1. Preheat oven to 160c/320f/GM3/Aga baking oven.
  2. Dukkah – Put the seeds in one pan and the hazelnuts in another.  Keep moving the pans over a medium heat until the seeds and nuts are gently popping and golden.
  3. Grind in a spice grinder, pestle and mortar or magimix. Do not over grind as the nuts will go greasy and oily.
  4. Add the mint, salt and pepper.  Set aside to cool completely and then put into a glass kilner jar or clean jam jar.
  5. Soup – Place the tomatoes cut side up on a baking sheet, drizzle with some olive oil, sprinkle with dried oregano, sugar and seasoning and slot the bay leaves in and around. Roast in the oven for 30-45mins or until very soft and slightly wrinkled.
  6. Heat the butter and 2TBS olive oil in a large saucepan, add the onions, chilli, chopped peppers, thyme leaves, fennel seeds and coriander seeds, cover and stir occasionally for about 15mins or until very soft.
  7. Discard the bay leaves and add the tomatoes, 2TBS tomato puree and the stock to the saucepan. Bring to the boil and simmer for 20mins.  Allow to cool slightly.
  8. Liquidize the soup until smooth, add water if you’d like a thinner soup. Pour into bowls, drizzle with some extra virgin olive oil or a flavoured oil of your choice, sprinkle with some dukkah, garnish with the oregano leaves and serve.

 

Think Ahead & Helpful Hints

  • The soup freezes really well.
  • Magimix some chorizo to a mince and fry off in a hot dry pan, add in place of the dukkah. Oil isn’t needed when frying off the chorizo as there is enough fat already in the meat.
  • Stir some wild garlic pesto or basil pesto through the soup.
  • Sugar brings out the natural sweetness of tomatoes.
  • Dukkah is a Middle Eastern toasted spice mix, originating in Egypt.
  • It is traditionally eaten on bread that has been dipped in oil.
  • It’s just a great seasoning and beautiful with fish or chicken.
  • Stored in a jar, the dukkah will keep for up to 2 weeks.