Mary Miso - Recipes for every day - Cookbooks
1kg ripe tomatoes
5 peaches
salt and pepper
1 bunch of basil
4 table spoons olive oil
1 shallot
1 clove of garlic
2 table spoons finely diced ginger
½ peperoncini
1 table spoon sugar
3 table spoons rasperry vinegar
4 slices of roasted baguette
Blanch tomatoes and peaches in boiling water. Chill them with cold water.
Remove skin. Put aside 1 tomato and 1 peach. Roughly dice the other tomatoes and peaches. Mix in a bowl with 2/3 of the basil. Season with salt and pepper.
In a frying pan brown shallot, garlic, ginger and peperoncini 5 minutes on medium heat in some olive oil. Add sugar. Deglaze with rasperry vinegar and let reduce shortly. Add to the tomatoes and peaches and mix well with the blender. Leave 1 hour.
Dice tomato and peach and place on the roasted baguette slices. Serve with the soup.
