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Fresh Tomato Soup

Greek.Cookery's picture
Ingredients
  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)
  Salt To Taste
  Ground black pepper To Taste
  Basil leaves 1 Tablespoon (For Garnish)
  Toasted cheese croutes 2 (For Serving)
  Creme fraiche 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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