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.
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
Cut the courgettes into small cubes. Stir the water, sugar, tomato purée and cayenne into the tomatoes. Bring to the boil, add the courgettes and bubble, stirring now and then, for 4-5 minutes, until the courgettes are just cooked but still slightly crunchy and bright green. Finally, stir in the cream, bring to the boil, bubble for half a minute and remove from the heat. Season with more salt and cayenne if needed and then serve.
© 1997 Josceline Dimbleby. All rights reserved.