EDITOR IN CHIEF Sharon Cooper shares her favourite recipe from The Superfood Gardener


Tomato Bread Soup

Eight cups chopped tomatoes – very ripe
Eight stems of fresh basil with leaves
Two cups of cubed wholegrain bread
One head of garlic, peeled and minced
Four medium onions, diced
Half cup olive oil

Saute garlic and onions in the olive oil. Add tomatoes and the leaves from six basil stems. Pour in enough water to cover the tomatoes, and cook until the tomatoes start to form a sauce. Puree ¾ of the mixture in a blender and then re-combine with the un-blended ¼. Stir in the bread and heat until bubbly. Serve with a fresh basil leaf and a piece of crusty bread.