Chilled Tomato and Basil Soup

• Serves 2-4


• 350g (12oz) ripe and good flavoured tomatoes


• 1 tablespoon oil


• 12 basil leaves


• Small clove of garlic


• A few drops of white wine vinegar


• Pinch of sugar


• Salt and freshly ground black pepper


• Croutons if wished for garnish

Take two of the tomatoes, skin and de-seed them and cut the flesh into small dice.

Set this aside with four of the basil leaves.

In a food processor or liquidiser purée the rest of the tomatoes along with the debris from the first two, the rest of the basil, garlic, seasoning, oil, vinegar and sugar.

Sieve the resulting mixture discarding the pips etc.

Taste the sieved mixture and correct the seasoning/flavour balance and then stir in the reserved diced tomato.

Serve in chilled glasses and scatter with croutons if wished, garnish with basil leaves.