For the basil oil
Large bunch fresh basil, leaves picked, stalks finely chopped
1 tea spoon sea salt
100 ml extra virgin olive oil
For the soup
- Heat resistant oil
- 2 cloves garlic, peeled and sliced
- 1 onion, finely chopped
- 1.5 kg mixed tomatoes, ripe
- 4 table spoons cream fraiche or sour cream
- Salt & pepper
- Good-quality red wine vinegar
To make the basil oil, put a few of the basil leaves in a bowl of cold water for later, then place the rest in a mortar. Add a pinch of salt and use a pestle to bash the basil leaves until they have broken down into a dark green paste. Transfer the paste to a jug and add your extra virgin olive oil. Mix together well.
For the soup: put oil in a big pan, add the basil stalks with the chopped onion and the sliced garlic. Fry for about a minute then add all the tomatoes. Stir in 150ml of water and bring to the boil. Reduce to a medium heat and let the tomatoes cook for 5 minutes until they are slightly broken down. If your tomatoes are nice and ripe they'll be naturally sweet and soft, which means you won't need to cook the soup for too long.
Remove the soup from the heat, add a splash of red wine vinegar then carefully blitz with a hand blender until smooth.
TIP: Drizzle the basil oil over your soup in the end – delicious and healthy.