Method
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.
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.
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
Ingredients
Directions
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.
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.
Pour soup into bowls and top with warm parmesan crostini and oregano leaves to serve.
