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Chilled bush tomato soup with beer damper
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate chilled bush tomato soup with native spices and authentic Australian flare.
Ingredients:
  • 375g self-raising flour
  • 60g chilled unsalted butter, chopped
  • 200ml beer
  • 600g vine-ripened tomatoes, chopped
  • 1 Lebanese cucumber, chopped
  • 1 red capsicum, roughly chopped
  • 1/4 red onion, chopped
  • 1/2 long red chilli (optional), seeds removed, chopped
  • 40.00 ml red wine vinegar
  • 60ml olive oil
  • 40.00 ml ground bush tomato (see note), plus extra to serve
  • Creme fraiche or sour cream, to serve
  • Flat-leaf parsley sprigs, to serve
Instructions:
  • Preheat the oven to a toasty 200°C.
  • In a bowl, combine flour and a pinch of salt. Use your fingertips to rub butter into the flour until it resembles breadcrumbs. Mix in beer until a dough forms. Transfer the dough to a floured surface and knead until smooth. Shape into a 16cm disc and lightly dust with flour. Cut the dough into 8 wedges using a knife. Place on a floured baking tray and bake for 20-25 minutes until golden and the base sounds hollow when tapped.
  • Blend the vegetables and chili together until smooth. Incorporate vinegar, oil, and bush tomato. Season to taste.
  • Garnish soup with creme fraiche, parsley, bush tomato, and pepper. Serve at room temperature or chilled.

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