Tomato and fig soup with goat's cheese and fig bruschetta

Method

1. To make the soup, heat the olive oil in a large, heavy saucepan, and soften the onion, garlic and pepper.

2. Stir in the cumin, chilli flakes, cinnamon stick and bay leaves - continue to cook for a further 2 minutes.

3. Add the tomatoes, sugar, figs and soaking water from the figs. Simmer over a gentle heat for about 25 minutes.

4. Discard the cinnamon stick and add salt and pepper to season. Blend the soup (with the bay leaves) in a liquidiser until smooth.

5. Top the ciabatta with the sliced goat's cheese, and grill until the cheese is bubbling and golden. Cover with fresh fig slices.

6. Garnish the hot soup with rocket leaves and accompany with fig-topped bruschetta slices.

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Ingredients

For the soup

4 tbsp Olive oil
1 Spanish onion, finely sliced
2 garlic cloves, finely chopped
1 green pepper, finely sliced
2 tsp ground cumin
small pinch chilli flakes
1 x 4 cm cinnamon stick
3 Bay leaves
1.5kg vine tomatoes, skinned, roughly chopped
50g caster sugar
100g dried figs, soaked in 700ml boiling water for 20 minutes
sea-salt and freshly ground black pepper

For the ciabatta

6 slices ciabatta bread, toasted
225g Goats cheese, thinly sliced
3 Figs
handful rocket leaves, to garnish

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