Fresh Tomato Soup with Diced Courgettes, Basil Leaves and Olive Oil

Name: Fresh Tomato Soup with Diced Courgettes, Basil Leaves and Olive Oil
Yield: Serves 6 – 8
Cuisine: United Kingdom
Ingredients: 1.1 kg (2½lb) ripe tomatoes; 50g (2oz) can of anchovy fillets; 50g (2oz) butter; 3 teaspoons caster sugar; 4 garlic cloves, chopped finely; Salt and black pepper; 10–14 fresh basil leaves, sliced thinly; Extra virgin olive oil; 500g (1lb) courgettes; 1.2 litres (2 pints) vegetable stock

Preparation info

Serves
6 – 8

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

There are few dishes as good as a light and refreshing tomato soup. You can make the soup in advance but add the courgettes only a few minutes before serving. For a completely vegetarian dish, this soup is still excellent without the anchovies.

Ingredients

1.1 kg (2½lb) ripe tomatoes
50g (2

Europe
United Kingdom
Pescatarian
Gluten-free
Soup

Method

Slit the tops of the tomatoes and put them into a bowl. Pour over enough boiling water to cover and leave them for 1–2 minutes. Then skin the tomatoes, chop the flesh finely and leave on one side.

Put the butter into a large, heavy saucepan, add the anchovies and their oil and put the pan over a low heat. Stir the mixture until the anchovies dissolve into a purée. Then add the chopped t