Ingredients
1 1/2 tablespoons olive oil
1 medium onion sliced thinly
1 medium potato sliced thinly
700g/1 1/2lb ripe tomatoes
275ml/10fl oz stock
1 clove garlic, crushed
2 teaspoons chopped fresh basil
Salt and freshly milled black pepper
Method
1. Using the fine slicing plate slice the onion and potato in the food processor. Gently heat the olive oil in a thick saucepan, add the onion and potato and soften them slowly with the pan lid on without browning. This takes 10-15 minutes.
2. Place the tomatoes into a bowl and pour over boiling water to cover. After 20-30 seconds remove tomatoes from the bowl and remove the skins. Cut the tomatoes into quarters and add to the pan stir well and let them cook for a minute.
3. Pour the stock over the tomatoes, stir, season with salt and pepper and add the garlic. Cover and allow to simmer for 25 minutes.
4. When the soup is ready place into the liquidizer until smooth. Taste to check the seasoning, add the basil, then re-heat and serve with crusty French bread. If the weather is hot this soup is just as delicious served ice-cold.
