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.
50 mlolive oil1Spanish onion, finely chopped1garlic clove, finely chopped1 kgvery ripe large oxheart heirloom tomatoes, chopped500 ml(2 cups) vegetable or chicken stock2sprigs each of basil and thyme, plus extra leaves to serve1 tbspred wine vinegar, or to taste1buffalo mozzarella, coarsely torn, to serve150 gmmixed cherry tomatoes, halved and quarteredTo serve:extra-virgin olive oil
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.