Fresh Cream of Tomato Soup with Courgette Cubes

Name: Fresh Cream of Tomato Soup with Courgette Cubes
Yield: Serves 6
Ingredients: 2 teaspoons caster sugar; 1 tablespoon tomato purée; 350 g/12 oz courgettes; 450 ml/¾ pint water; salt; 4-5 pinches cayenne pepper; 300 ml/½ pint double cream; 300 ml/½ pint freshly squeezed orange juice; 675 g/1½ lb ripe tomatoes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Fresh tomato soup is one of the best, and is especially worth making at the end of the summer when there is a glut of properly ripe tomatoes.

Ingredients

675 g/1½ lb ripe tomatoes
300 ml/½

Soup
Vegetarian
Summer

Method

Put the tomatoes into a bowl, pour boiling water over them and leave for 2 minutes, then drain, peel and chop finely. Put them into a large pan with all their juice and the orange juice. Add a little salt and cook over a fairly low heat, stirring now and then, for about 15 minutes or until mushy.