Caxton magazines staffMiranda and Christophe Dubois of L’Epis Dore French Bakery and Cafe, enjoy entertaining friends at long lunches that are simple yet delicious
INGREDIENTS
For the soup:
- 45ml olive oil
- 2 large onions, peeled and chopped
- 4 carrots, peeled and sliced
- 2kg ripe tomatoes, skinned
- 6 cloves of garlic, finely chopped
- 1 litre tomato juice
- salt and white pepper
- 2 yellow peppers, deseeded and quartered
- 1 aubergine, thinly sliced and cut into 1cm-wide strips
For the chorizo crostini:
- half a French loaf
- 30ml olive oil
- 1 spicy chorizo sausage, sliced
- 20ml parsley, finely chopped
METHOD
To make the soup:
1. Heat 30ml of the oil in a pan and add the onions and carrots and cook over a low heat for 5 minutes. Increase the heat, add the tomatoes and garlic, and cook for 1 minute, then add the tomato juice. Once boiling, simmer for 45 minutes. Purée the soup and season to taste.
2. Preheat the oven to 230°C. Toss the peppers and aubergine in 15ml olive oil and roast in the oven for 20 minutes. Remove from the oven, peel the peppers and cut them into 1cm-wide strips. Combine with the aubergines.
3. To serve, pour the soup into bowls and top with a spoonful of the pepper mixture. Serve hot or cold with the crostini.
To make the chorizo crostini:
1. Preheat the oven to 180°C.
2. Slice the French loaf into rounds, brush with olive oil and top with a few slices of chorizo. Bake in the oven for approximately 10 minutes then sprinkle with parsley and serve with the soup.
Cook’s tip: This soup can be served hot or cold.
This recipe serves 8.
