Method

• 1.
  Score a cross at the bottom of each tomato and place in a large bowl. Pour over boiling water and stand for 4-5 minutes then drain and carefully peel. Discard skin and set tomatoes aside.
• 2.
  Place oil in a medium saucepan over high heat. Add the eschalot and cook, stirring occasionally, for 4-5 minutes until softened. Add the garlic and bay leaf.
• 3.
  Cook for 1-2 minutes then add three- quarters of the tomatoes. Cook, stirring and mashing slightly, for 3-4 minutes to warm through. Stir in the chicken stock (this is a thick soup, but there needs to be liquid to soak into the bread and make it silky).
• 4.
  Chop the remaining tomatoes. Place a piece of bread in each bowl and divide soup among bowls. Top with chopped tomato and mint leaves. Drizzle with extra oil and scatter over freshly ground black pepper to serve.