Tomato soup with jamon and Idiazábal

Tomato soup with jamon and Idiazábal

Tomato soup with jamon and Idiazábal

Tomato soup with jamon and Idiazábal

This is my interpretation of the tomato soup that you can find in many Basque restaurants. Yum yum!

Serves 6
vine-ripened tomatoes 2kg
bulb garlic 1, cloves separated
olive oil
sea salt and freshly ground black pepper
banana shallot 1, finely chopped
thyme sprigs a handful, plus a few extra to garnish
fresh ham or fresh chicken
stock 1 litre
baguette 6 slices
jamón 6 slices
Idiazábal or manchego cheese shavings
extra-virgin olive oil to drizzle

Preheat the oven to 160C/gas mark 3.

Halve the tomatoes and place on two large baking sheets with the garlic. Drizzle them with lots of olive oil and season well, then place them in the oven, rotating the trays halfway through cooking. Roast for 45 to 60 minutes until slightly caramelised.

Heat a little more oil in a deep pan and gently fry the shallot for 10 minutes. Tip in the roasted tomatoes and squeeze the soft garlic from their skins and add to the pan. Throw in the thyme and pour over the stock. Bring to the boil, then simmer for 10 minutes. Meanwhile, heat some oil in a frying pan and fry the baguette slices until golden and crisp, then break into pieces.

Spoon the soup into warmed bowls. Top with a scattering of fried baguette, the jamón slices and the cheese. Drizzle with olive oil, garnish with a sprig of thyme and serve.