Fresh Tomato Soup Recipe
Ingredients
| 1.5 kg / 3-3 1/2 lb ripe tomatoes | ||
| 400 ml / 14 fl oz / 1 2/3 cups chicken or vegetable stock | ||
| 15 ml / 3 tbsp sun-dried tomato paste | ||
| 0-45 ml / 2-3 tbsp balsamic vinegar | ||
| 10-15 ml / 2-3 tsp caster sugar | ||
| Small handful basil leaves | ||
| Ground black pepper | 1 To taste | |
| Basil leaves, to garnish | ||
| Toasted cheese croutes and creme fraiche, to seme | ||
| Salt | To Taste | |
Directions
1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and quarter the tomatoes. Put them in a large saucepan and pour over the chicken or vegetable stock. Bring just to the boil, reduce the heat, cover and simmer gently for 10 minutes until the tomatoes are pulpy.
2. Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender or food processor, then return to the pan and reheat gently. Serve in bowls topped with one or two toasted cheese croutes and a spoonful of creme fraiche, garnished with basil leaves.
2. Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender or food processor, then return to the pan and reheat gently. Serve in bowls topped with one or two toasted cheese croutes and a spoonful of creme fraiche, garnished with basil leaves.
Chef
