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Fresh Tomato Soup |
2 cups tomatoes
2 tbsps oil
1 clove garlic, finely chopped
1 medium onion, coarsely chopped
1 tbsp tomato paste
1 bay leaf
1 small chicken stock cube, crumbled
⅔ cup water
½ tsp whole black peppercorns;
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1. Using a sharp knife, carefully remove cores from
tomatoes, cut small crosses at opposite ends. Place
tomatoes in medium saucepan with enough boiling water to
cover tomatoes. Boil for about 30 seconds; strain
immediately, place into bowl of iced water, peel away
skin. |
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 2. Chop tomatoes roughly. |
3. Heat oil in medium saucepan. Add garlic and onion,
stir over heat for 3 minutes. Add tomatoes then remaining
ingredients. Bring to boil, reduce heat, cover, simmer 25
minutes. Discard bay leaf; blend or process mixture. |
Hint: This soup can be served hot or cold; swirl in a little cream, sour cream, or yoghurt
just before serving if you prefer. Serves 4. |
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