Tomato Soup

This took less that ten minutes to make for lunch from the very few ingredients I had in the fridge, and some store cupboard bits. I enjoyed it very much – it tastes a bit like a warm Gazpacho, as the ingredients are only partially cooked, giving the soup a fresh, zingy feel.

Serves one-two


5-6 small-medium sized, ripe tomatoes, quartered

½ garlic clove, crushed up with salt

½ onion, finely chopped

couple of basil leaves, chopped up

1 tablespoon red wine vinegar

1 tablespoon sherry

1 teaspoon, sugar

2 anchovies, chopped up

How I made it:

Place chopped onion and garlic in a heavy-bottomed pan with a glug of good olive oil on a low heat for 5 minutes until soft. Add in 2 chopped anchovies and stir in. Add in chopped tomatoes and sugar and toss in mixture for about 2 minutes, add vinegar, sherry and basil. Then add two small cups of water. Bring to simmer, leave for about 3-4 minutes. Blend with a hand blender and season well with salt. Pour through a sieve using a  wooden spoon in the sieve to stir the seeds and make through as much liquid as possible gets through. Serve warm or cold (I had it warm).

Eaten with:

Ideally good bread and white wine.


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