We’re coming to the end of British Tomato Week, so I thought I’d finish off with a classic that I’ve spiced up – fresh tomato soup with a bit of a bite. I used plum tomatoes on the vine, the aromas while I was preparing them was amazing!
You could add chilli, too, but be careful that it doesn’t overpower the sweetness of the tomatoes.
Spicy tomato soup
800g tomatoes, peeled and chopped
2 onions, peeled and chopped
2 tbsp vegetable oil
2 tsp chopped fresh ginger
1 tsp garam masala
400g coconut milk
Fry the onions in the vegetable oil until softened.
Add the garam masala and ginger and fry for 10 mins.
Add the tomatoes, reserving two to add later, and stir through.
Add the water. Bring to the boil and simmer for about 10 mins.
Add the coconut milk and stir through. Simmer for another 10 mins on low for flavours to mix.
Blend until the soup is smooth.
Add the remaining tomatoes and and simmer on low for another five so they heat through.
Serve with crusty bread.
Top tip: To peel tomatoes easily, place in a large bowl, pour boiling water over them and leave for a minute or two. Take a knife and insert into the skin, it should come away at once, making it easy to remove.
Find out more at www.britishtomatoes.co.uk