This delicious soup is an ideal solution when time is short but you still want to produce a very stylish starter.
ingredients
serves 4
1 1/2 pound small fresh tomatoes
2 tbsp vegetable oil
1 bay leaf
4 scallions, cut into 1 inch pieces
1 tsp salt
1 tsp garlic pulp
1 tsp crushed black peppercorns
2 tbsp chopped fresh cilantro
3 cups water
1 tbsp cornstarch
4 tbsp light cream, to garnish
method
1. To skin the tomatoes, plunge them into very hot water for 30 seconds, then transfer to a bowl of cold water. The skin should now peel off quickly and easily. Chop the tomatoes into large chunks.
2. Heat the oil in a large saucepan, add the bay leaf and scallions, then stir in the tomatoes. Cook, stirring, for a few minutes more until the tomatoes are softened.
3. Add the salt, garlic, peppercorns, cilantro and water, bring to the boil, then simmer for 15 minutes.
4. Dissolve the cornstarch in a little water. Remove the soup from the heat and press through a sieve.
5. Return the soup to the pan, add the cornstarch mixture and stir over a gentle heat until boiling and thickened
6. Ladle the soup into shallow soup plates, then swirl a tablespoon of cream into each bowl before serving.
