When tomatoes are at their ripest, it's time to make soup. Better still, make it bush tomato soup.
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
2 tbsp ground bush tomato
4 rashers smoked bacon, diced (exclude for vegetarians)
10 ripe tomatoes, chopped
1 tbsp sugar
1 cup chicken or vegetable stock for vegetarians
Salt and freshly ground black pepper
Natural yoghurt, to serve
Chopped chives, to serve
Olive oil spray
80g grated parmesan
Ground bush tomato, to sprinkle
Heat the oil in a large saucepan and saute the onion and garlic until softened. Add bush tomato, bacon, chopped tomato and sugar and simmer for 30 minutes. The tomatoes will break down.
Meanwhile, make the crisps. Preheat the grill to hot. Line a baking tray and spray with olive oil. Divide the grated parmesan into eight portions and place in piles on the tray. Sprinkle a small amount of bush tomato over each pile, then place under the grill and cook until the parmesan spreads and cooks to a golden colour. Remove from the oven and leave the crisps to cool before removing from the tray.
Add the stock to the soup and bring to the boil. Season. Using a hand-held blender, puree until the tomato skins are incorporated.
Ladle hot soup into bowls and garnish with yoghurt and chives.
Serve the parmesan crisps on the side.