Ans points out one of her favorite soups and gladly shares its recipe. For a delicious version of the common fresh tomato soup, read on:
3-3½ pounds fresh tomatoes
1¾ cups flavorful chicken or vegetable stock
3 tablespoons sun-dried tomato paste
2-3 tablespoons balsamic vinegar
salt and ground black pepper
basil leaves to garnish
toasted cheese croutons and sour cream, to serve
Plunge the tomatoes in boiling water for 30 seconds, then refresh in cold water. Peel away the skins and quarter the tomatoes. Put them in a large saucepan and pour in the chicken or vegetable stock. Bring just to a boil, reduce the heat, cover and simmer gently for 10 minutes, until the tomatoes are soft.
Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring for 2 minutes.
Process the soup in a blender or food processor, then return to the pan and reheat gently. Serve in bowls topped with one or two toasted cheese croutons and a spoonful of sour cream, garnish with small handful basil leaves.
BON APPETIT !