Summer tomato soup

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 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.