Tomato and basil soup

Serves: 4

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Total Time: 45

Prep Time: 20

Cook Time: 25

• 900 gram(s) ripe tomatoes
• 1 tablespoon(s) olive oil
• 1 clove(s) garlic, crushed
• 2 small floury potatoes, chopped
• 20 fl oz boiling water
• 1 teaspoon(s) tomato purée
• basil leaves
• 4 tablespoon(s) extra virgin olive oil
• 1-2 tbsp balsamic vinegar
• single cream, to drizzle over

Method

1. Cut a cross in the top and bottom of the tomatoes. Put them in a bowl and pour over boiling water. Leave for 1 minute. Drain, then plunge them into a bowl of cold water and peel off the skin.
2. Halve the tomatoes and scoop out the seeds into a sieve resting over a bowl, to catch the juices. Use a wooden spoon to stir the seeds around to extract all the juice. Discard seeds.
3. Heat the oil in a pan and fry the tomatoes, garlic and potatoes for 5 minutes. Add the boiling water, reserved tomato juice and tomato purée, and simmer for 15-20 minutes. Chop a small handful of basil and stir into the soup with the extra virgin olive oil and balsamic vinegar.
4. Cool a little, then whiz in a blender or food processor until smooth.
5. Divide among four bowls, drizzle with a swirl of cream, then serve garnished with a basil leaf. Recipe courtesy of Southwold Boating Lakes and Café, North Parade, Southwold (07939 410182).

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