Name: Tomato and courgette soup
Yield: 9 servings
Cuisine: Can Be Frozen
Ingredients: 8.00 tomatoes large; 5.00 ml sugar; salt to taste; butter; 1.00 onion chopped; 500.00 g courgettes halved lengthways; 2.00 garlic cloves; 200.00 ml wine red; 500.00 ml stock vegetable or chicken; 5.00 ml basil or origanum, chopped; 2.00 fresh chillies; 150.00 ml yoghurt or crème fraîche; salt and freshly ground black pepper; fresh oregano chopped or lettuce

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Ingredients (14)

8.00	tomatoes — large
5.00 ml	sugar
	salt — to taste
	butter
1.00	onion — chopped
500.00 g	courgettes — halved lengthways
2.00	garlic — cloves
200.00 ml	wine — red
500.00 ml	stock — vegetable or chicken
5.00 ml	basil — or origanum, chopped
2.00	fresh chillies

TO FINISH

150.00 ml	yoghurt — or crème fraîche
	salt and freshly ground black pepper
	fresh oregano — chopped or lettuce

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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.