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Fresh Tomato Soup with Diced Courgettes, Basil Leaves and Olive Oil
- Serves
6 – 8
- Difficulty
Easy
Published 1999
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 2½ lb 50 g 2
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
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