TOMATO SOUP WITH BASIL OIL RECIPES by Martin Connolly

TOMATO SOUP WITH BASIL OIL RECIPES by Martin Connolly


SERVES 6


15 ripe plum tomatoes
3 medium red peppers, deseeded and chopped
100 ml extra-virgin olive oil
6 red chillies, deseeded and chopped
salt to taste
1 clove garlic, peeled and finely chopped
2 Tbsp red wine vinegar
550 ml vegetable stock
2 good handfuls fresh basil leaves


1. Blanch the tomatoes in boiling water, remove the skins, deseed and roughly chop.
2. Preheat the oven’s grill and grill the red peppers whole until the skins are blackened. Allow to cool, then remove the skins, deseed and roughly chop.
3. Warm 2 Tbsp olive oil in a large saucepan and slowly fry the peppers, chillies and a pinch of salt for about 5 minutes. Add the garlic and fry for a further 2 minutes. Then add the tomatoes, red wine vinegar and another pinch of salt, and cook for 10 minutes to infuse.
4. Add the stock and simmer for 15 minutes. Blend with a hand blender to ensure a smooth consistency and season to taste.
5. In a pestle and mortar (or food processor), smash the basil to a pulp with a pinch of salt. Stir in the remaining olive oil and a drop of red wine vinegar.
6. Generously drizzle the basil oil over the soup, and enjoy with crusty bread.