Season: Summer, Autumn
Serves: 4 at home or 24 tastes in the classroom
Fresh from the garden: tomatoes, carrots, celery, garlic, onion, parsley, coriander
Recipe source: Adapted from Neil Perry’s The Food I Love
- metric measuring spoons and cups
- chopping boards & non-slip mats
- 1 medium knife
- large saucepan
- mini-food processor
- food processor
- wooden spoon
- small teaspoon
- 1.5 kg very ripe tomatoes
- 125 ml extra-virgin olive oil
- 2 celery stalks
- 1 small carrot
- 2 tablespoons red wine vinegar
- 1 teaspoon sea salt
- freshly ground black pepper
- 500 ml water
For the paste
- 4 garlic cloves
- ½ small red onion
- 1 handful flat-leaf parsley
- 1 handful coriander leaves
- 1 teaspoon smoked paprika
- ½ teaspoon chilli powder
- 2 teaspoons ground cumin
What to do
- Set out your equipment and ingredients.
Make the paste
- Peel and chop the garlic.
- Chop the onion and parsley.
- Put all the ingredients for the paste in the mini-food processor and purée. Set aside.
- Check for seasoning and divide among the serving bowls.
Prepare the vegetables
- Cut the tomatoes in half and squeeze the tomatoes over a bowl to remove the seeds.
- Put the tomatoes in the food processor and purée.
- Trim the top and bottom off each celery stalk and finely chop.
- Peel and finely chop the carrot.
Cook the soup
- Heat the olive oil in the large saucepan on medium and add the celery, carrot and paste and cook over low heat for 5 minutes, stirring constantly to avoid burning the spices.
- Add the tomato purée, vinegar, salt, pepper and 500 ml water.
- Simmer slowly for 30 minutes until the vegetables are soft. Return to the food processor and purée until thick and smooth.
Serve the soup