Spicy tomato soup
Recipe for 4 Portions:250g CAMBOZOLA
1 small onion
1 garlic clove
1 tbsp olive oil
400g fresh, skinned tomatoes (or 400g tinned tomatoes)
½ tsp dried oregano
400ml vegetable stock
½ bunch of fresh basil
Salt, pepper, pinch of sugar
Peel and chop the onion and garlic and sauté in oil. Slice the carrot and add to the pan. Add tomato pieces and sprinkle with oregano. Stir in the vegetable stock and allow the soup to simmer over a low heat for
15 minutes. Remove the rind from the CAMBOZOLA and cut into small pieces. Stir into the soup. Add the basil and puree the soup with a hand blender to a creamy consistency. If the soup is too thick, add a little stock. Season with salt, pepper and sugar.
Tip:To serve, fill large white soup dishes and sprinkle with freshly plucked basil leaves. Crispy ciabatta bread is a perfect companion.
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