Simply...delicious!

Take guests on a palate-pleasing journey with this selection of Mediterranean-style dishes from Jan Hendrik van der Westhuizen's latest cooking travelogue, JAN Voyage. Flavour takes centre stage (and so will you!).

- 

Tomato gazpacho

When in season, tomatoes demand to be centre stage. Serve this soup with good-quality olive oil, and plenty of fresh bread to soak up whatever is left in your bowl.

Serves 4

Preparation time 30 minutes

Cooking time 30 minutes

YOU NEED

• 6 ripe whole tomatoes or 1 kg ripe cherry tomatoes

• 1 whole sweet red pepper

• 4 garlic cloves, peeled and smashed

• 1½ large onion, roughly chopped

• 3 tablespoons (45 ml) extra-virgin olive oil, plus extra to serve

• 100 g stale bread, cubed

• 1/4 cup (60 ml) water

• 2 teaspoons (10 ml) balsamic vinegar

• 1 medium cucumber, peeled and chopped

TO GARNISH

• vine tomatoes, roasted in olive oil

• sliced red onion

• white anchovies (omit if you're serving the anchovy-and-garlic dip)

THIS IS HOW

Preheat the oven to 200°C. Arrange the tomatoes, pepper, garlic and onion on a baking tray, drizzle with olive oil and season with salt and freshly ground pepper. Roast for 20–30 minutes until caramelised. Remove the tray from the oven and allow everything to cool slightly. Once cool enough to handle, skin and core the tomatoes. Skin the pepper and remove its core and seeds.

Place the bread, water and vinegar in a small bowl, and set aside until the bread absorbs all the liquid.

Place the tomatoes, pepper, onion, garlic and roasting juice in a high-speed blender. Add the cucumber and soaked bread, and blend on high. Taste and season with more salt, pepper and vinegar, if necessary.

Serve chilled with a drizzle of olive oil, roasted vine tomatoes, sliced red onion, and white anchovies or anchovy-and-garlic dip.