|For the soup|
|Garlic||2 Clove (10 gm) (Large Clove)|
|Olive oil||4 Fluid Ounce (2 Tablespoon Plus 3 Fluid Ounce)|
|Vegetable stock||1 Pint|
|Basil plant||1 Large|
|Caster sugar||1/2 Teaspoon|
|Sour cream||4 Tablespoon|
|Black pepper||To Taste , ground|
|For the bread|
|Fresh sage leaves||6|
|Gruyere cheese||3 Ounce|
|Plain flour||12 Ounce|
|Soda bicarbonate||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Mustard powder||1 Teaspoon|
1. Finely chop the sage. Grate the Gruyere cheese.
2. Into a bowl, sift the flour then stir in the salt, bicarbonate of soda, baking powder, mustard powder, cheese and sage. Add the buttermilk and mix, with a round-bladed knife, to form a soft dough.
3. Heat a griddle pan. On a heavily floured surface, pat the dough into a round flat disc about 1-inch thick. Cut the disc into 4 triangles. Cook on the griddle pan for 15 minutes, turning occasionally, until well risen and golden brown.
4. Roughly chop the tomatoes and put in a bowl. Peel the potato and cut into small dice. Roughly chop the shallot and garlic. Heat the 2 tablespoons of olive oil in a large saucepan, add the shallot and half of the garlic and cook for 3-4 minutes until softened.
5. Add the chopped tomatoes, diced potato and vegetable stock. Strip a handful of leaves from the basil plant, Add to the pan, bring to the boil, cover and simmer for 8 minutes until the potato is tender.
6. Strip the remaining leaves off the basil plant and put in a food processor with the remaining garlic and a little of the remaining oil. Whiz for 2-3 seconds then pour in enough oil to make a smooth, thick puree. Pour into a small jug.
7. With a hand blender, puree the soup. Add salt, pepper and sugar to taste.
8. Into warmed bowls, ladle the soup, put a spoonful of the soured cream in the centre and then swirl in some of the basil puree. Serve with the warm cheesy soda bread.