Tomatoe

Ingredients:

Method

1. Chop 200g of tomatoes up into small pieces and place in a large saucepan.
2. Pour 200ml of vegetable stock into the saucepan over the tomatoes.
3. Place the pan on a medium heat and simmer for 10 minutes.
4. Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
5. Pour in 125ml of double cream and stir.
6. Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
7. Add a pinch of salt and a pinch of black pepper to the soup and stir.
8. Remove the soup from the heat and purée in a blender or with an immersion blender.
9. Serve hot or cold.
   • Top Tip

Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.

Recipe by Hannah Crawford

Photography by Erik Mclean.