A glut of tomatoes? Spice things up with a rich, velvety tomato soup with a citrus botanical twist. Or use tinned toms in the winter. We also tried this with a red pepper thrown in the mix with the tomatoes.
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 1kg fresh plum tomatoes, peeled and chopped
- 800ml pint vegetable stock
- 100ml HB’s organic gin
- 2 tbsp. cream or crème fraiche
- Salt
- Freshly ground black pepper
- Pinch brown sugar (optional)
- Croutons, fresh basil to serve
Heat the olive oil in a pan over medium heat. Add the onion and garlic and sauté for 2 mins until softened. Add the tomatoes and continue to sauté for another 4 mins.
Add in the warm vegetable stock and bring to simmer for about 10-15 mins until tomatoes are cooked through.
Remove from the heat, add the gin and process with a hand blender to a smooth purée.
Pass it through a sieve and add the cream or crème fraiche and seasoning. Taste – add a pinch of brown sugar if too sour.
