From: Bryan
Gleeson (a colleague of mine)
Serves 4.
Notes: requires a food processor.  Best served with crusty fresh bread, though don't go overboard as this is quite a filling soup.



  1. Cut the loaf in half and user your hands to pull out the soft innards.
  2. Place the bread innards in a bowl with the 100 ml of water and leave to soak while you do the rest.
  3. If using beef tomatoes. peel them with a potato peeler then chop them into four length ways and slice off the hard core.
  4. Place the tomatoes in a food processor and sprinkle them with salt.
  5. Peel the garlic cloves (but leave them whole) and add them to the tomatoes.
  6. Blend into a purée.
  7. Add the soaked bread to the mixture and blend for 3 minutes, forming a good slurry.
  8. Add the olive oil and white wine vinegar and blend further; blending time in total should be around 5 minutes.
  9. Pour into a bowl and chill until ready to serve.

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