Jamie's chilled summer soup recipe

1. Halve the tomatoes, removing any tough cores, and pop into a blender. Deseed the peppers, set aside half a pepper and roughly chop the rest; add to the blender. Peel and halve the onion and garlic. Roughly chop half the onion and add to the blender with half the garlic, reserving the rest for later
2. Trim the ends off the baguette and add them to the blender with 1 tbsp red wine vinegar and 3-4 tbsp extra-virgin olive oil. Whizz for 30 secs or until silky-smooth (I add a big handful of ice cubes to make it super-fresh and cold), then season to taste with sea salt, black pepper and a little extra red wine vinegar, if you like. Chill until needed.
3. Finely chop the reserved pepper and onion. Put in a bowl with a pinch of salt and 2 tbsp red wine vinegar; scrunch together and leave to lightly pickle.
4. Slice up and toast the remaining baguette in a dry nonstick frying pan on a medium heat, then remove to a platter and rub all over with the cut side of the reserved garlic clove.
5. Pour the beans (juice and all) into the hot pan, mashing slightly as you go to create creaminess. Turn the heat down to low, season and stir through 1 tbsp of the juice from the quick pickle and 1 tbsp extra-virgin olive oil. Simmer gently for about 5 mins or until thickened; spoon over the toasts.
6. Chop and sprinkle the parsley over the toasts, along with the pickle. Pour the soup into bowls, top with the toasts and finish with a drizzle of olive oil, if you like.

Jamie's too good to waste: This recipe is perfect for using up stale bread and tomatoes that are on the squidgy side (they’ll have lots of flavour).

Freezing and defrosting guidelines

Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes