Place under a preheated grill until a light golden brown. Cut into fingers. Ladle the soup into bowls and s with the croutes.
PREP TIME: 17 min (4 h chilling)
COOK TIME: 8 min
READY TIME: 4 h 25 min
CALORIES: 125 Kcal
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- 1 kg (2 lb) ripe tomatoes, skinned, deseeded and chopped
- 1 large garlic clove, finely chopped
- 1 tablespoon chopped fresh basil
- 450 ml (3/4 pint) Chicken Stock
- Juice of 1 large orange
- 2 anchovy fillets, chopped
- Salt and pepper
- 4 thin slices wholemeal bread
- 2 teaspoons pesto
1 Put the tomatoes into a large pan with the garlic, basil, stock, orange juice, anchovy fillets and salt and pepper to taste.
2 Bring to the boil and simmer for 3-4 minutes.
3 Cool slightly and then puree the mixture in a food processor or blender until smooth. Transfer to a large bowl, cover and chill for at least 4 hours.
4 To make the pesto croutes, spread each slice of wholemeal bread with a thin layer of pesto. Place under a preheated grill until a light golden brown. Cut into fingers.
5 Ladle the soup into bowls and s with the croutes.
- Calories: 125 Kcal
- Protein: 6 (g)
- Fat: 3(g)
- Carbs: 20(g)