My tomatoes are now ripening up well, but due to the wily caterpillars – they’re in the greenhouse, but I’ll be damned if I can find them – nibbling holes in some of them, they’re not quite fit for a salad.
In an effort not to waste them though, I put them to good use in a soup.
Serves 4
You will need:
About 700g assorted tomatoes
1 medium onion
Half a red chilli pepper
1 vegetable stock cube
1 liter of water
A handful of basil
A glug of cream
Salt and pepper to taste
Method
Roughly chop the onion and add to a large pan. Cut the tomatoes in half and add those too. I left the skins on as the soup will be blended anyway.
Add the water, basil, chilli and stock cube, bring to the boil, and simmer for 15 minutes.
Blend until smooth, add the cream and serve.
Add salt and pepper to taste.
The finished product is packed with tomatoey goodness, and really tasty too.
Tomato and basil soup
