My potato bread for the ITJB challenge came out so unphotogenic that I can’t show you the loaves here. It would just be mean and unfair on them. They’re sweet and chewy and light, all the lovely things that potato bread is (that its name simply doesn’t convey).
So instead, here’s a lovely soup for this weird bit of summer where it’s hot but rainy but hot but still rainy.
Tomato and sweetcorn soup
A bag of tomatoes (italian), washed and halved
2 onions – I used red. Chop each into about 8 pieces
3-4 cloves garlic
about 60 ml olive oil (I didn’t measure; you just need enough to drizzle over generously)
salt, pepper and sugar to season
2-3 cobs of corn (or a tin of sweetcorn)
1-2 cups milk (or vegetable stock)
fresh basil leaves
extras for serving: some nice pesto and/or harissa, some nice bread
1. Preheat oven to about 200 deg C.
2. Put onions, garlic and tomatoes in an oven dish.
3. Pour olive oil over.
4. Season with salt, pepper and sugar.
5. Roast for about 45 to 50 minutes at 200 degrees Celsius. Mix it around every now and then.
6. Cut some sweetcorn off the cob. Add the kernels to the oven mixture and roast another 10 to 15 minutes.
7. Transfer it to a pot or bowl and blitz it together with the milk or stock. Season again to taste. Stir in the chopped basil leaves.