Fresh tomato soup

Plunge the tomatoes into boiling water for 30 secs, then refresh in cold water.  Peel away the skins and cut into halves. De-seed and cut the red pepper into quarters.

Place all cut side up on a baking dish and sprinkle over pepper and salt, grated or crushed garlic, drizzle with olive oil and roast in a medium oven until the tomatoes are very soft and pulpy. (about 30-40 mins)

Transfer to a large pan and stir in the stock, tomato paste, vinegar, sugar, basil.  Season with salt and pepper and cook gently, stirring for a few minutes.

Blend the soup until smooth and re-heat gently.

Skin the tomatoes and cut into quarters.  Put them in a large pan and pour over the chicken or vegetable stock.  Bring to the boil, reduce the heat, cover and simmer gently for 10 minutes until the tomatoes are soft and pulpy.

Stir in the tomato paste, vinegar, sugar and basil.  Season with salt and pepper, then cook gently, stirring for 2 mins. 

Blend the soup until smooth and re-heat gently.

Serve in bowls topped with one or two cheese croǔtes and a spoonful of crème fraiche, garnished with basil leaves.