Method
1
Place tomato, eschalot, garlic and 1/4 cup of oil in a blender or food processor. Blend until smooth. Season to taste. Chill for 15 mins.
2
Meanwhile, heat remaining oil in a large frying pan on high. Cook bread, tossing, for 5 mins, until golden and crisp. Remove from heat. Add dried oregano and parmesan and toss gently, until cheese softens slightly.
3
Pour soup into bowls and top with warm parmesan crostini and oregano leaves to serve.
When tomatoes are at their peak, there’s no better way to enjoy them than with a drizzle of good olive oil and a touch of seasoning.
Ingredients
12 Ripe vine tomatoes - Peeled seeded
1 Eschalot - Chopped
½ cup (80ml) Extra Virgin Olive Oil
2 Slices white bread - Cubed
1 tbsp Dried oregano
1 tbsp Grated parmesan
Oregano leaves to garnish
Ingredients
12 Ripe vine tomatoes - Peeled seeded
1 Eschalot - Chopped
½ cup (80ml) Extra Virgin Olive Oil
2 Slices white bread - Cubed
1 tbsp Dried oregano
1 tbsp Grated parmesan
Oregano leaves to garnish
