Chilled bush tomato soup with beer damper

Step 1

Preheat the oven to 200°C.

Step 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.

Step 3

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

Step 4

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