ingredients
serves 6
3 pound full-flavoured tomatoes, preferably vine-ripened
2 red peppers, cored, deseeded and chopped
4 garlic cloves, peeled and crushed
3 small onions, peeled and thinly sliced
1 tablespoon thyme sprigs
4 tbsp olive oil
4 tbsp Worcestershire sauce
4 tbsp vodka
salt and pepper
6 tbsp heavy cream
method
1. Remove any green stalk heads from the tomatoes and discard. Put the tomatoes into a large roasting tin with the peppers, garlic and onions. Scatter 6 thyme sprigs on top, drizzle with the olive oil and roast at 200°C (180°C fan oven) for 25 minutes. Turn the vegetables over and roast for a further 30-40 minutes until tender and slightly charred.
2. Put one third of the vegetables into a blender or food processor with 1/2 pint boiled water. Add the Worcestershire sauce and vodka, plus plenty of salt and pepper. Whiz until smooth, then pass through a sieve into a pan.
3. Whiz the remaining vegetables with 3/4 pint boiled water, then sieve and add to the pan.
4. To serve, warm the soup thoroughly, stirring occasionally. Pour into warmed bowls, add 1 tbsp heavy cream to each, then drag a cocktail stick through the cream to create a swirl. Scatter a few fresh thyme leaves over the top to finish.
