Summer Tomato Soup

INGREDIENTS

• 8 San Marzano plum tomatoes
• 10 Datterini tomatoes
• Punnet of cherry vine tomatoes
• Generous drizzle of olive oil
• 2 onions
• 6 garlic cloves
• 1 kitchen spoon of sugar
• 2 kitchen spoons of red wine vinegar
• 2 kitchen spoons of passata
• Small bunch of basil
• Zest of half a lemon
• Generous pinch of sea salt
• Milled black pepper
• Handful of Caprino (soft goats cheese), to serve
• Balsamic vinegar and extra virgin olive oil, to serve

MISE EN PLACE:

• Cut all tomatoes in half
• Peel and finely chop the onions
• Smash the garlic cloves
• Separate the basil into leaves and stalks
• Plug in liquidiser
• Ready your sugar, red wine vinegar and passata

METHOD:

• In a large saucepan over a medium to low heat, add a generous splash of olive oil and sweat your finely chopped onions and smashed garlic cloves together until translucent.
• Whilst these sweat slowly, make your gastrique – a sugar and vinegar reduction. Measure 2 kitchen spoons of red wine vinegar and 1 of sugar to the sweating onions and boil down until syrupy and viscous. In three or four short minutes you should have a bubbling syrup, nearly caramelising the onion and garlic.
• Add your chopped tomatoes and stir.
• Simmer over a medium heat for 15 minutes, adding a generous splash of cold water if too thick.
• Next add 2 kitchen spoons of passata and another glug of plain olive oil.
• Drop in some basil stalks for about 5 minutes. Basil should only be added at the end for perfume.
• Add a good pinch of sea salt, milled black pepper and a few drops of Tobasco sauce.
• Push half through a mouli or sieve and liquidise the other half, then fold both together for texture.
• Serve chilled or hot.
• Add torn basil leaves, crumbled goats cheese and zest of half a lemon.
• Finish with a good glug of extra virgin olive oil and a small drizzle of balsamic vinegar.

BATTERIE DE CUISINE:

• Cooking pot
• Wooden spoon
• Liquidiser
• Knife
• Chopping board
• Ladle
• Serving vessel
• Bowls
• Pepper mill
• Tea towel