INGREDIENTS
FOR THE SOUP
- 6 red peppers
- 2 tsp Co-op olive oil
- 25g Co-op unsalted butter
- 2 leeks, sliced
- 3 garlic cloves, crushed
- 2 x 400g cans Co-op chopped tomatoes
- 1 tsp Fairtrade caster sugar
- 1 litre vegetable stock, made with 1 stock cube
- 2 bay leaves
- 3 tbsp Co-op extra virgin olive oil
- 6 tsp single cream, to decorate
FOR THE TOASTIES
- 6 slices from 400g Co-op white farmhouse loaf
- 2 heaped tbsp Co-op tomato purée
- 6 Co-op pitted black olives in brine, drained and finely sliced, plus extra to garnish
- 6 Co-op mature Cheddar slices,cut into thin strips
- 6 tsp single cream, to serve
METHOD
TO MAKE THE SOUP
- Heat the oven to 200°C/fan 180°C/Gas 6
- Lay the peppers on a baking tray, drizzle lightly with oil and roast for 40 mins, until collapsed and blackened in places
- Allow to cool, then tear out and discard the stalks and seeds, slip off the skins (don’t worry if you leave a few bits on) and put the soft flesh aside for later
- Melt the butter in a saucepan and add the leek and garlic
- Cook, stirring over a medium heat for 10 mins until softened, then add the tomatoes, sugar, peppers, stock and bay leaves, and bring to a simmer for 15 mins
- Season the mixture, remove the bay leaves, then whizz the soup with a stick blender until smooth
- Pour the soup into bowls, then drizzle concentric circles with the cream
- Use a cocktail stick to feather them out for a spider’s web effect
FOR THE TOASTIES
- Preheat the grill to high and line a large baking tray with foil
- Lightly toast the bread, then spread with the tomato purée
- Put 2 olive rings on each slice, near the top, for eyes, then lay cheese strips diagonally over the toast, spaced out so they don’t melt into each other
- Grill for about 1 minute, until the cheese has just melted — too long and you’ll lose the bandage effect
- Make spiders with the leftover olives, then serve