Tomato and basil soup

Method

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.

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.

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.

Cool a little, then whiz in a blender or food processor until smooth.

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).