Fresh Tomato Soup
|Ripe tomatoes||3 1⁄2 Pound (1 1/2 Kilogram)|
|Chicken stock/Vegetable stock||14 Fluid Ounce (400 Milliliter, 1 2/3 Cup)|
|Sun dried tomato paste||15 Milliliter (3 Tablespoon)|
|Balsamic vinegar||45 Milliliter (2 -3 Tablespoon)|
|Caster sugar||15 Milliliter (2 -3 Teaspoon)|
|Basil leaves||1⁄4 Cup (4 tbs) (Small Handful Of)|
|Ground black pepper||To Taste|
|Basil leaves||1 Tablespoon (For Garnish)|
|Toasted cheese croutes||2 (For Serving)|
|Creme fraiche||1 Tablespoon|
1. Plunge the tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and quarter the tomatoes. Put them in a large saucepan and pour over the chicken or vegetable stock. Bring just to the boil, reduce the heat, cover and simmer gently for 10 minutes until the tomatoes are pulpy.
2. Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring, for 2 minutes. Process the soup in a blender or food processor, then return to the pan and reheat gently. Serve in bowls topped with one or two toasted cheese croutes and a spoonful of creme fraiche, garnished with basil leaves.