Fresh Tomato Soup with Quenelles

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

Use the tastiest, ripest, sweetest tomatoes you can find.


  • lb / 680 g ripe tomatoes
  • 1 oz / 30


Peel and deseed the tomatoes in a sieve over a basin to catch the juices. Cut the tomatoes into very thin, short slivers, and place in a heavy saucepan with the sieved juice. Heat gently until the tomatoes begin to ‘sweat’ and give off their liquid. Stir in the cubes of butter, one at a time, so that each blends with the tomato before adding the next. Stir in the basil, season to taste, and ser