Believe it or not, the hot summer months are the perfect time to make your own bread. The warm air will help you dough to rise amazingly. And a consommé is a great way to lightly start a meal as well.

SERVES 4

INGREDIENTS
For the soup
1 kg tomatoes, quartered
2 celery stalks, chopped
4 carrots, peeled and chopped
1 red pepper, cored and chopped
2 large onions, peeled and chopped
2 garlic cloves, peeled and chopped
1 cup vegetable stock
2 tbsp tomato paste
1½ tbsp sugar
100 ml white wine
2 tsp parsley
2 tsp thyme
Juice of 1 lemon
Salt and black pepper
For the bread
250g cake flour, plus extra for dusting
1 tsp instant yeast
1 tsp sugar
Pinch of salt
70 ml lukewarm water
¼ cup rosa tomatoes, halved
2 tsp basil, chopped

METHOD
For the soup
1. Combine all the vegetables and garlic in a pot over medium heat. Add the stock, cover and cook for 20 minutes.
2. Add the tomato paste, sugar, wine and herbs, cook for 15 minutes, then blend.
3. Sieve the mixture into a bowl through muslin. Do not squeeze. Discard the pulp and pour the soup into a warm pot. Add the lemon juice and season.
For the bread
1. Preheat oven to 180˚C.
2. Combine the flour, yeast, sugar and salt in a bowl. Make a well and pour in the water, kneading until a dough forms. Place the dough on a lightly floured surface and knead for 10 minutes until soft.
3. Place the dough in an oiled bowl, cover with a dish towel and leave to rise for 40 minutes.
4. Roll out thinly and scatter the tomatoes and basil on top. Shape and leave to prove. Place in the oven over a pan containing 200 ml water. Bake until golden brown and crispy. Serve warm with the soup.