Miranda and Christophe Dubois of L’Epis Dore French Bakery and Cafe, enjoy entertaining friends at long lunches that are simple yet delicious



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


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.