Our Tomato Soup with the Ultimate Toasted Cheese

MichelleParkinPhotography_PESTOPRINCESS_TOMATO-1218

Tomato-Soup

Hello #LoyalRoyals,

What kind of food makes you think of home, no matter where you are in the world? For us, macaroni and cheese, roast chicken and homemade tomato soup are up there with the dishes that have us hankering for the big family table and so we are delighted to present to you our brand new and improved Pesto Princess Fresh Tomato Soup. We hope it gives you that homely feeling and keeps you warm and cosy throughout these chilly months.

Our Fresh Tomato soup contains absolutely no preservatives or thickeners and only the juiciest, ripest tomatoes we can get our hands on and we’ve added a dash of white pepper for a little extra kick. Here we’ve served it with the most delicious, oozy toasted cheese we could imagine. Doesn’t it look Royal?

We would love to hear your thoughts on our new soup range.

With best wishes from the Palace,
HRH Kathleen

You will need

4 slices ciabatta
2 Tbsp soft butter
1 cup grated mozzarella cheese
2–3 Tbsp Pesto Princess Basil Pesto or Pesto Princess Red Pesto*
1/3 cup finely grated Parmesan cheese
1 pack Pesto Princess Fresh Tomato Soup

*Add any leftover pesto to your next salad dressing for a little extra pizzazz.


How to

1. Heat a non-stick pan over medium heat.

2. Butter the outside of each slice of bread. Generously spread the pesto on the inside of two slices and place your mozzarella cheese on top of the pesto. Close up the sandwich with the butter side of the bread on the outside.

3. Sprinkle the grated Parmesan cheese on a board or plate and coat your sandwich in the delicious stuff.

4. Place the sandwich, Parmesan cheese side down, on the hot pan. Toast until the Parmesan cheese is crusty and golden brown, then flip it over and do the same on the other side. Serve piping hot with Pesto Princess Fresh Tomato soup.

Feeds 2

Recipe and food styling by Michelle Parkin.

Michael Olivier’s Choice

Radford Thirst Gamay 2014

Gamay Noir, Cinsaut, Grenache Noir are all creeping back into our lives, happily so. Here are wines which are more delicate in body and rustic in flavour. Roadside bramble rather than blackcurrant, mulberry rather than blueberry. Thirst Gamay Noir is just such a wine. Its siblings, the Thirst Cinsaut and the excellent white blend of Clairette Blanche, Chenin Blanc and Verdelho are just as interesting and well worth exploring.

It looks like: Bottled under screwcap in a clear glass bottle. Beautiful ruby garnet in the glass.

It smells like: Lots of fruit, sappy red fruits. Mulberries, brambles and yellow plums, scrunched tomato leaves.

It tastes like: More delicate flavours than the red we know. Soft, supple tannins easily interwoven with the fruity, perky acidity. No oak. This is a wine which will improve given about 30 minutes chilling before serving.

www.michaelolivier.co.za



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