The soup keeps for up to 24 hours in the refrigerator. Finely chop the plum tomato and add it to the bowl of reserved vegetables. Check and adjust the seasoning of the soup as chilling dulls its flavor. Ladle the soup into a chilled bowl and serve at once. Serve the bowl of reserved vegetables separately and also, if liked, a bowl of croutons.
Croutons Sprinkled on soups and salads, croutons add extra flavor and texture.
Use slices of stale bread, with the crusts discarded and the bread cut into cubes. Fry the cubes in generous amounts of melted butter and olive oil until golden and crisp all over. Serve them at once, or make them ahead of time and warm them through in the oven before serving. This recipe comes from Dorling Kindersley's The Classic Vegetarian Cookbook . Rose Elliot's exciting and delicious vegetarian recipes are accompanied by full color photos.