8 large tomatoes, peeled
500 ml tomato juice
Olive oil Fresh basil
1 teaspoon Sugar (if tomatoes are not particularly sweet)
Feta, yoghurt and mint combined - to drizzle.
1. Make a cross with a sharp knife on the bottom of each tomato for easy peeling.
2. Boil the tomatoes in a saucepan for a few minutes, until the skins start to separate from the tomatoes. Remove skins and discard.
3. Roughly chop & de-seed the tomatoes and add to a saucepan with heated olive oil.
4. Heat tomatoes through, then add the tomato juice.
5. Add sugar if necessary (depending on the sweetness of the tomatoes) Allow to simmer for 15 minutes.
6. Add a pinch of salt and a handful of fresh basil leaves.
7. Blend the soup
8. To make the topping, combine finely chopped mint, yoghurt and feta and mix until a smooth sauce is made.
9. Drizzle this sauce artistically over the soup and serve topped with a fresh basil leaf and a toast wave.
"This soup pays tribute to the famous tomatoes of Santorini, grown in its rich volcanic soil. It’s perfect hot or cold."
1 longish (30 cm/12”) dense loaf of bread
4 Black olives
Freshly ground salt and pepper
1. Slicing the loaf lengthwise, cut one thin slice.
2. Take the slice of bread and cut it in half, lengthwise (leaving you with 2 narrow pieces).
3. Place the pieces in an oven-proof dish and generously drizzle olive oil over both pieces, sprinkle with the oregano, thyme, salt and pepper. Then turn over and do the same to the other side. This will have softened the bread.
4. Now press a couple of whole olives into each piece (it doesn’t matter where)
5. Gently twist each piece into a wave (a gentle helix) and pop into the oven at 180°C (350°F, gas mark 4) for a couple of minutes, until they gently crisp up (but without browning).
"This is a great accompaniment for tomato soup."