RECIPES : Michael Van de Elzen's Tomato, Borlotti & Olive Oil Soup

Michael Van de Elzen created this gorgeous soup recipe using our oil
for Mike North's 'World Almanac of Olive Oils' Te Arai Olive Oil selection.

450 gm canned borlotti beans drained
400ml tomato juice
400ml Te Arai extra virgin olive oil
2 peeled cloves garlic crushed
4 semi dried tomatoes
2 tsp sugar
2 tsp white pepper

Firstly ensure all ingredients are at room temperature.
In a blender blitz the white beans, semi dried tomatoes and garlic until smooth.
Slowly add the fresh tomato juice and then slowly add the olive oil.
Season with white pepper, salt and white sugar.
Can be stored in refrigerator for up to 5 days.
Serve with Rocket Pesto and toasted ciabata.

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