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
Ingredients:
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.
Dinner Document 