Tomato Soup with Orange Fillets, Homemade Bread and Basil Pesto

Rinse the tomatoes and remove the stems. Cut the tomatoes crosswise at the top and put them in boiling water for 2 minutes. Rinse the tomatoes with cold water, peel and quarter them. Clean the celery, rinse and cut into slices. Peel and dice the onion. Simmer in hot oil until translucent. Add sugar and caramelize while stirring until light brown. Add tomatoes, celery and stock. Season with salt and coriander and cook in a closed saucepan for 20 minutes.

Peel the orange like an apple, also cutting off the white skin. Remove the orange fillets with a sharp knife along the left and right of the dividers, catching the juice. Puree the soup with a hand blender, stir in the orange juice and season the soup with tomato paste, salt and Tabasco to taste. To serve, add the orange fillets to the soup.

For the bread, grease a loaf pan (25cm) or line it with baking paper. Preheat the oven to 200 degrees (top and bottom heat). First mix the dry ingredients in a bowl, i.e. flour, baking powder, salt and the crushed flaxseed and mix everything well. In the next step add the water and oil and knead the dough with a hand mixer for 5 minutes.

Now fill the dough into the baking pan and smooth it out. Make a groove lengthways so that the bread breaks up nicely at the desired point. Sprinkle with pips or seeds to taste. Bake the bread on the middle rack for 50 minutes.

For the basil pesto, first lightly toast the pine nuts to get the desired aromas. Peel the garlic. In the next step, put the basil, salt, garlic and pine nuts in a tall, slim container and pour the olive oil over them. Use a blender to chop all the ingredients into a liquid pesto. When the pesto has reached the desired consistency, add the grated Parmesan and stir in the cheese with the spoon (do not mix any more!). The Parmesan provides a slightly coarser consistency. The pesto tastes best when you let it steep in the fridge for a day.