British tomato season starts in June and runs right through until October. Our Head Chef, Byron, has a recipe for you to try at home to make the most of tomato season.
To get the most out of your tomatoes, Byron recommends to season them with salt, pepper and a good splash of olive oil and let them sit for a couple of minutes.
If you want to try a new tomato-inspired recipe give Byron’s refreshing chilled tomato soup a go.
You will need:
- 5 slices of sourdough, crust removed (using a decent bread will make the difference!)
- 5 large ripe tomatoes
- 3/4 large cucumber, peeled, chopped
- 1 celery stalk, chopped
- 1 green pepper, deseeded, roughly chopped
- 2 spring onions, trimmed, roughly chopped, more for garnish
- 2 garlic cloves, peeled, roughly chopped
- Olive oil
- 1 lemon
- Salt and pepper
- 1 tsp cayenne pepper
- Place the bread slices in a bowl and soak with a little water. Let it soak.
- Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool. When they are cool enough to handle, peel the skins off.
- In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, spring onions and garlic.
- Top with the soaked bread.
- Pour 1/2 cup olive oil and the lemon juice.
- Run the processor for a few seconds then add the salt, pepper, cayenne pepper and a pinch of sugar; blend till smooth and check the seasoning.
- Chill over ice till needed.
Why not try?
When Byron has some really sweet watermelon he likes to put a few cubes in to add sweetness and make the soup really refreshing.