Name: Summer tomato soup
Yield: 4
Ingredients: 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

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.

Ingredients

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

Main

1.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.

Styling by Emma Knowles

Styling by Aimee Jones

Ingredients

Method

Main

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