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8 vine-ripened tomatoes, halved
2 garlic cloves, thinly sliced
1/4 cup (60ml) olive oil, plus extra to drizzle
1/2 bunch basil, leaves picked
180g sourdough bread, crusts removed, torn
2 tbsp red wine vinegar
1 small red onion, quartered
1 red capsicum, chopped
1 long red chilli, seeds removed, chopped
2 tbsp oregano leaves, plus extra to serve
6 thin slices (60g) jamon or prosciutto
1/2 cup (120g) sour cream
2 tbsp milk


Preheat the oven to 140C. Line a baking tray with baking paper.

Place tomato, cut-side up, on the tray, sprinkle over the garlic, then season and drizzle with oil. Scatter over half the basil, then roast for 2 hours or until the tomato starts to collapse. Cool for 10 minutes, then
discard basil.

Place bread in a bowl with vinegar and 2 tbs water, and toss to coat. Set aside for 10 minutes or until the liquid is absorbed, then transfer to a blender with the onion, capsicum, chilli, oregano, cooled tomato and remaining basil leaves, and whiz until smooth. Add 11/2 cups (325ml) cold water and whiz to combine. Season, transfer to a jug and chill completely.

Meanwhile, increase oven to 180C. Line a baking tray with baking paper and place ham on the tray, then roast for 10-12 minutes until crisp.

Combine the sour cream and milk. Ladle chilled tomato soup into bowls, drizzle with sour cream mixture and extra oil, then top each with a crisp slice of ham and extra oregano.