What soup in the summer? You bet!

Fresh tomato soup

Today I picked our first ripe tomato and as I placed it reverently on the kitchen window sill to catch a little more sunshine my thoughts turned to making a batch of tomato soup with basil. It turned out really, really nicely. We enjoyed a large bowlful at lunch with some quinoa in the bottom of the bowl to add a little substance, and a drizzle (that's the new catch phrase in kitchens now you know. One drizzles things with stuff and it makes it more palatable.) What was I saying ............ oh yes a drizzle of fresh cream.

Even Cedric our travelling gnome enjoyed it. He's a sucker for the canned variety of soup. But since I have been reading labels to watch out for the sneaky gluten that Campbells like to put in their soups and we discovered that they use gluten products in their cans of soup, we don't do Campbells any longer. Sucks to be them!

I believe home made soup is the elixir of life. Packed full of flavour and nutrition it's good for what ails ya! Keeps your hydration levels up all year round and can replace salts that you loose whilst working out in the yard or whatever your activity of choice is. Soup is so versatile. You can have it any time of day. In a cup or a bowl. It's a great snack, lunch, appetizer or served as the main event. I have even had it for breakfast. And it uses up things that you have in abundance. like juicy red tomatoes this time of year. I could go on about the wonderous qualities of soup but I'll move along and give you the recipe.

FRESH TOMATO SOUP

10 ripe roma tomatoes chopped

1 large chopped onion

4 cloves garlic

1 peeled and chopped carrot

1 chopped stick of celery

1 cup fresh basil leaves

2 tabs tomato paste

1 liter chicken stock

1 tab sugar

salt and pepper

1 whole jalapeño pepper

1 tab oil

Heat the oil in a large soup pot and add onions, carrots, celery, tomatoes, garlic and cook gently until everything is starting to wilt.

Add the tomato paste the whole jalapeño pepper and 3/4 of the basil leaves. Mix thoroughly and then add the sugar (I add sugar to take the acidity away, trust me it works.) Be careful it doesn't burn. Sugar has a tendency to burn quickly and can spoil the whole pot of soup in minutes.

Pour in the chicken stock and let it all come to the boil. Cook it till the veggies are tender. Take a little taste now and see how much salt and pepper you need to put in. Turn off the heat. Put on the lid tightly and walk away.

I generally let my soups sit for about an hour after I turn off the heat. It helps all the flavours to "marry" together. And you are less likely to scald yourself when you blend the soup.

Blend the soup in your blender. You want it quite smooth because you are going to strain it through a fine sieve. Using a wooden spoon force as much of the juice and pulp through the strainer into a clean pan. The idea is to leave the tomato seeds behind. Taste the soup again and make sure the seasoning is to your liking. If you find it a little too acidic still add a little more sugar.

Now you can reheat it and serve with the finely chopped basil on the top. Pour into your bowls and maybe finish it with cream if you like it. Like I said earlier I put some cooked quinoa in the bottom of the bowl to add some substance and protein. It would also be nice with croûtons or hunks of garlic bread. Alas I can't have those anymore. I'll just have to have another glass of wine instead. Pah!

Now repeat after me. "This is the best darn soup I ever had."