Fresh tomato soup
SOURCE This recipe is a Seven Acres original, designed by Susan to use up tomatoes that were too ripe to make it to the next market day in top condition. Serves 4 as main course, 6-8 as a starter Time (approx) : preparation 20m, cooking 45m (without pre-roasting) or 1h 15m (with) NOTE Use ripe tomatoes, and if at all possible Seven Acres vegetable stock concentrate rather than stock cubes — this is such a simple soup that it does make a difference. It is really two soups, as the version with chilli is quite distinctive, even though it requires only a mild chilli pepper. Pre-roasting the tomatoes gives some extra oomph to the soup, though it also adds an extra 30m to the cooking time so mightn’t suit if you are in a hurry. (Vegetable soups in general benefit from pre-roasting suitable chunky vegetables — onions, potatoes, tomatoes, squash, fennel etc.) Ingredients ! or 2 tbsp cooking oil 20g (c.5 cloves) garlic* 1.5kg ripe tomatoes 1 whole mild red chil...