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.
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).
Ideally good bread and white wine.