Ingredients: 700g (1½lb) Red Ripe Tomatoes, cut into quarters (leave the skins on)
1 medium sized Onion chopped small 1 medium sized Potato chopped small 1 Clove Garlic crushed 400ml (¾ pint) Vegetable Stock 2 teaspoons fresh chopped Basil 1½ tablespoons Olive Oil Salt and freshly milled Black Pepper
fresh tomato soup with basil
Serves 4. Cooking time: 25 minutes
1. Heat oil and fry onion and potato in frying pan. Soften slowly without browning. 2. Add tomatoes, stir well and cook for a minute. Pour the stock over the tomatoes, stir and season with salt, pepper and garlic. Cover and simmer for 25 minutes.
3. When the soup is ready, whizz down in a processor and then pass through a medium or coarse sieve to extract the skin and pips. 4. Add the basil (if you cannot get fresh basil use 1 teaspoon of dried, adding it at the same time as the tomatoes).