Summer tomato soup
50ml olive oil
1 Spanish onion, finely chopped
1 garlic clove, finely chopped
1kg very ripe large oxheart heirloom tomatoes, chopped
500ml vegetable or chicken stock
2 sprigs each of basil and thyme, plus extra leaves to serve
1 tbsp red grape vinegar, or to taste
1 buffalo mozzarella, coarsely torn, to serve
150g mixed cherry tomatoes, halved and quartered
To serve: extra-virgin olive oil
Heat oil in a large saucepan over medium-high heat, add onion and garlic and sauté until tender (4-5 minutes).
Add tomatoes, cook until beginning to break down (3-4 minutes), then add stock, herb sprigs and 250ml water, bring to the boil and simmer until well flavoured (10-12 minutes).
Remove herbs, stir in vinegar, season to taste and coarsely purée with a hand-held blender or in a food processor.
Serve warm or at room temperature topped with buffalo mozzarella, cherry tomatoes and extra herbs and drizzled with extravirgin olive oil.