Tomato and courgette soup


Ingredients 15
Servings 9
Time

Ingredients

  • 8
    large, ripe tomatoes
  • 5
    ml
    sugar
  • salt to taste
  • butter
  • 1
    small onion, peeled and halved
  • 500
    g
    courgettes, halved lengthways
  • 2
    cloves garlic
  • 200
    ml
    red wine
  • 500
    ml
    chicken or vegetable stock
  • 5
    ml
    chopped fresh basil or origanum
  • 2
    small chillies
  • TO FINISH
  • 150
    ml
    yoghurt or crème fraîche
  • salt and pepper
  • chopped fresh oregano or chiffonade of lettuce
 

Method

 
Cut tomatoes in half and sprinkle with sugar and salt and dot with butter. Place onions, tomatoes, courgettes and garlic on a flat baking dish and cook in a preheated 180 ºC oven for 20 minutes, or until soft. (This concentrates the flavour of the vegetables.) Skin tomatoes and process all baked vegetables in a blender until purée has a slightly coarse texture. Transfer purée to a saucepan and add wine, stock, herbs and chillies and simmer for 15 to 20 minutes. Remove chillies and serve soup either hot or slightly chilled with a swirl of yoghurt or crème fraîche as well as a sprinkling of chopped fresh origanum. Serves 8-10.
 

Read more on: soup
 

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