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Chilled bush tomato soup with beer damper

Name: Chilled bush tomato soup with beer damper
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 1/2 cups (375g) self-raising flour, plus extra to dust; 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; 2 tablespoons red wine vinegar; 1/4 cup (60ml) olive oil; 2 tablespoons ground bush tomato (see note), plus extra to serve; Creme fraiche or sour cream and flat-leaf parsley sprigs, to serve

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Chilled bush tomato soup with beer damper

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Give this Chilled bush tomato soup a sprinkling of native spice and a generous helping of true blue flavour.

2 1/2 cups (375g) self-raising flour, plus extra to dust
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
2 tablespoons red wine vinegar
1/4 cup (60ml) olive oil
2 tablespoons ground bush tomato (see note), plus extra to serve
Creme fraiche or sour cream and flat-leaf parsley sprigs, to serve

Method

1.

Preheat the oven to 200°C.
2.

For damper, place flour and a pinch of salt in a bowl. Using your fingertips, rub butter into flour until it resembles breadcrumbs. Stir in beer until the mixture forms a dough. Turn dough out onto a floured surface and knead until smooth. Roll into a 16cm disc and dust with a little more flour. Using a knife, score the damper into 8 wedges. Place on a lightly floured baking tray and bake for 20-25 minutes until golden and the base sounds hollow when tapped.
3.

Meanwhile, blend vegetables and chilli until a smooth puree. Add vinegar, oil and bush tomato and whiz to combine. Season.
4.

Serve soup at room temperature or chilled with creme fraiche and parsley, and sprinkled with bush tomato and pepper.