Tomato and bread soup is a classic. Simply using a good quality gluten free loaf means it can be enjoyed by those on a gluten free diet.
1kg Plum Tomato
2 cloves garlic, crushed
Handful fresh basil, chopped
275ml Vegetable stock (homemade or low sodium)
2 tbsp olive oil
1 tsp sugar
2 tsp balsamic vinegar
2 thick slices gluten free bread , slightly stale (120g)
How to preapre
1) Score a small cross in the top of each tomato, and place all in a bowl cover with boiling water, and allow to sit for a few minutes. Drain away water and peel skins from the tomato flesh. Deseed and roughly chop.
2) Place tomatoes in a saucepan with stock and 1 tbsp of oil, the garlic and basil and sugar. Bring to the boil and simmer for 30min.
3) Meanwhile remove the crust and rip the stale bread into small pieces, and stir into the soup. Reduce the heat and stir until the bread breaks down. Remove from heat, stir in the vinegar and another tablespoon of oil and lightly season and serve.
Calories 193 Kcal
Total fat 7.7g
Saturated fat 1.3g
Polyunsaturated fat 1.3g
Monounsaturated fat 5g
Steve Fennell HCPC Registered Dietician