Fresh tomato soup

When making a soup this simple, it is paramount that you use fresh, sun-ripened tomatoes. It is also a good way to use up those tomatoes that are over-ripe.

Photo: Simon Lambert
Photo: Simon Lambert

Serves 4

1kg fresh, ripe tomatoes

2 Tbsp extra virgin olive oil

2 cloves garlic, sliced thinly

1 tsp red wine vinegar

1 tsp sugar (optional)

1 tsp salt

cracked pepper

Method

Remove the eye of the tomatoes and lightly score the top of the tomato skin.

Pour boiling water over the tomatoes and allow them to sit for 5 minutes.

When you are able to handle the tomatoes, peel off the skins and discard, reserving the water. Roughly chop the tomatoes.

Heat the oil in a medium-sized pot. Add the garlic and cook until just turning brown.

Add the tomatoes and cook for 5 minutes.

Add 250ml of the tomato water.

Add the vinegar, salt, cracked pepper and sugar, if using. Cook the soup for 20 minutes or until the tomatoes have turned into a thick soupy consistency. Add more water if necessary.

Use a potato masher and mash down the tomatoes, which will amalgamate into the soup better. This soup is served thick and pulpy, but if you desire a smoother and looser texture, just add more water and blend until you have the desired consistency.

Taste and adjust, if necessary.

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