Spicy Tomato and Fennel Soup with a Dollop of Fresh Pesto and Ricotta Toast
Milk and Honey
Milk and Honey
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Ingredients

  • For the Soup
  • 2 kg tomatoes
  • 6 garlic cloves, peeled
  • 1 carrot, diced
  • 1 small bulb fennel, sliced
  • 1/2 red chilli, sliced
  • 60 ml olive oil
  • 1 tablespoon sea salt
  • Freshly ground black pepper
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  • For the Pesto
  • A large bunch basil, leaves picked
  • 2 cloves garlic, peeled and roughly chopped
  • 50 g pine nuts
  • 50 g parmesan, grated
  • salt and freshly ground black pepper
  • 150 ml olive oil
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  • For the Toast
  • 1 ciabatta loaf
  • 400 g fresh ricotta
  • 1 tablespoon olive oil
  • zest of half lemon
  • Freshly ground black pepper

Instructions

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