Fresh Cream of Tomato Soup with Courgette Cubes


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

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.


  • 675 g/ lb ripe tomatoes
  • 300 ml/½ pint freshly squeezed orange juice
  • 350 g/12 oz courgettes
  • 450 ml/¾ pint water
  • 2 teaspoons caster sugar
  • 1 tablespoon tomato purée
  • 4-5 pinches cayenne pepper
  • 300 ml/½ pint double cream
  • salt


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.

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.