Chilled tomato soup with rose harissa

Step by Step

Step 1

Put the bread into a bowl, then pour over 100ml very cold water and leave to soak for 5 minutes. Roughly chop 4 tomatoes and place in a blender with the soaked bread, garlic and a generous pinch of sea salt flakes. Blend until smooth and soupy.

Step 2

Spoon the vinegar, 2 tbsp harissa and all but 1 tbsp of the olive oil into the tomato and bread mix, then blend again until silky smooth, thinning with a little more very cold water if necessary. Chill the soup for at least 1 hour.

Step 3

Finely dice the remaining tomato, season with a pinch of sea salt flakes, then dress with the remaining 1 tbsp olive oil, 1 tbsp harissa, the parsley and the chilli (if using). Stir together until fully combined.

Step 4

Divide the soup between 4 chilled bowls and spoon over the dressed tomatoes. Serve immediately, with more bread.

Ingredient

Garlic clove

2 clove/s 2 clove/s
Red chilli

1 1
Tomatoes

5 5
Red wine vinegar

2 tbsp 1 fl. ozs
Extra virgin olive oil

100 mls 100 mls
Ciabatta

350 grams 0.77 lbs
25g pack flat leaf parsley

25 grams 0.06 lbs
Cooks’ ingredients ruby rose harissa paste

3 tbsp 1.5 fl. ozs

Chilled tomato soup with rose harissa

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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