heavy-based pan over a low-medium heat. Add the onion and fry gently until softened
but not coloured. Season with a pinch of salt.
Add the chillies and garlic and continue to fry for a further 2-3 minutes.
Add the sugar and vinegar to the pan and bring to the boil. Continue to boil until the mixture has reduced in volume by about a quarter and thickened slightly.
Add the tomatoes to the pan and bring back to the boil. Reduce the heat until the mixture is simmering
then continue to simmer
covered
until the tomatoes have completely broken down (about 15-20 minutes).
Add the bread
basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes
or until the bread has soaked up some of the soup.
Blend the soup until smooth
then strain through a fine sieve and set the sieved liquid aside until needed. (The soup can be chilled in the fridge if desired
or kept warm until ready to serve.)
For the pesto
blend the basil
garlic
pine nuts and parmesan to a paste using a food processor. Season
to taste
with salt and freshly ground black pepper. Gradually add the olive oil in a thin stream
blending as you go
until all the oil is incorporated into the pesto.
For the basil oil
prepare a bowl of iced water.
Blanch the basil leaves for 10 seconds in a pan of salted boiling water
then drain well and plunge the leaves into the iced water. Remove from the bowl using a slotted spoon and pat dry with kitchen paper.
Blend the blanched basil leaves with the olive oil in a blender until smooth. Season
to taste
with salt.
Strain the basil oil through a clean muslin cloth
collect the strained liquid and chill in the fridge until needed.
To serve
pour the soup into bowls
place a spoonful of pesto on top of each
then drizzle over the basil oil. Garnish each bowl with a few extra basil leaves.
