Classic English soup

Ingredients for 5 servings:

• 1 kg cherry tomatoes, red and yellow
• 4 large beefsteak tomatoes
• 1 onion(s), red
• 1 small chili pepper(s)
• 4 garlic cloves
• n. B. basil leaves
• e.g. olive oil
• e.g. balsamic vinegar
• salt and pepper
• Crème fraîche
• 750 g wheat flour type 405
• 350 ml water, warm
• 1 cube of fresh yeast
• 2 tsp salt
• 2 tsp herbs de Provence

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 21.05.21

For the soup, place the washed cherry tomatoes in an ovenproof dish. Roughly chop the beefsteak tomatoes and add them. Finely chop the chili, press the garlic, and scatter both over the tomatoes. Drizzle everything with olive oil. Place in the oven preheated to 180°C and roast for about 20 minutes. Meanwhile, dice the red onion and sauté in olive oil, then deglaze with balsamic vinegar. Mix the tomatoes and balsamic onions and place in a blender with a handful of basil leaves. Season the soup with salt and pepper and serve with a dollop of crème fraîche and basil leaves. For the bread, dissolve the yeast in warm water. Mix the flour with salt and herbs and place everything in a large bowl. Add the water and quickly knead everything into a dough. Cover the dough and keep it warm for about 3 hours to allow it to rise. Preheat the oven to 200°C (top/bottom heat). Place a small bowl of water on the floor of the oven. Knead the dough again and shape it into a loaf. Mark the top and bake on the middle rack for 30 minutes. John prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 5 from Stuttgart – on Friday, May 21, 2021.