Summer tomato soup


The beauty of this soup is in its simplicity - use the ripest, most flavoursome tomatoes you can find and you'll be set. It's also excellent served chilled.

You'll need

50 ml olive oil 1 Spanish onion, finely chopped 1 garlic clove, finely chopped 1 kg very ripe large oxheart heirloom tomatoes, chopped 500 ml (2 cups) vegetable or chicken stock 2 sprigs each of basil and thyme, plus extra leaves to serve 1 tbsp red wine vinegar, or to taste 1 buffalo mozzarella, coarsely torn, to serve 150 gm mixed cherry tomatoes, halved and quartered To serve: extra-virgin olive oil

Method

  • 01
  • Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes). Add tomatoes, cook until beginning to break down (3-4 minutes), then add stock, herb sprigs and 250ml water, bring to the boil and simmer until well flavoured (10-12 minutes). Remove herbs, stir in vinegar, season to taste and coarsely purée with a hand-held blender or in a food processor. Serve warm or at room temperature topped with buffalo mozzarella, cherry tomatoes and extra herbs and drizzled with extra virgin-olive oil.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2014

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