Tomato Season! Although it feels a bit like Autumn in Cornwall at the moment, there are tomatoes to be eaten 🙂 When you have a great crop of tomatoes in the garden, they can be a bit overwhelming. I’ve frozen many a tub of tomato puree for a summer lift in mid-winter.
But for the here and now, a bowl of fresh tomato soup will lift your spirits and nourish your body.
I used a very simple recipe years ago – it’s actually included in the tomato mini guide (scroll down for tomatoes)
And this one is a definite must -try. Found it in my favourite book for busy people ’30 Minute Cookbook’ (I’ve put a link below if you aspire to be a 30 minute gourmet chef!)
I’m copying it. more or less word for word, because I haven’t tried this one yet and I don’t want to miss anything 🙂
So, here we go…
Fresh Tomato Soup with Cheese Croutes
(On a hot day this fresh tomato soup can be served chilled)
1.5kg/3-3.5lbs of ripe tomatoes
400mls/14fl.oz. chicken or vegetable stock (good quality if you can)
45mls/3 tablespoons sun-dried tomato paste
30-45mls/2-3 tablespoons balsamic vinegar
10-15mls/2-3 teaspoons caster sugar
small handful of fresh basil leaves, plus a few extra to garnish
salt and ground black pepper
toasted cheese croutes and creme fraiche to serve.
1. Mark the tomatoes with a small cross at the base, plunge them into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and quarter the tomatoes.
2. 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 about 10 minutes or until all the tomatoes are pulpy.
3. Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring for 2 minutes.
4. Process the soup in a blender or food processor, then return to the pan and reheat gently.
5. Serve in heated bowls. Top each portion with one or two toasted cheese croutes and a spoonful of creme fraiche. Garnish with basil leaves.
“If you don’t have a blender or food processor, finely chop the basil leaves before adding to the pan, then after step 3, stir really well and maybe use a potato masher to get a smooth soup”
“Although it doesn’t say how to make cheese croutes, I would guess thinly slicing a baguette and sprinkling on some grated cheese before lightly toasting under a grill would probably work”
P.S. As promised the 30 Minute Cookbook details: