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Ingredients
1 kg fresh tomatoes, peeled and de-seeded
1 Spanish onion, finely chopped
50g unsalted butter
1 fresh bay leaf
1 clove of garlic, finely chopped
1 tbsp caster sugar
1 tsp salt
1 tsp freshly cracked black pepper
2 basil stalks
1 glass dry sherry
300ml cream
300 ml tomato water (the water that you blanched the tomatoes in, plus the skins and seeds.)
2 tbsp extra virgin olive oil
Method
Heat a large saucepan and add the olive oil and butter, lightly fry the onions, garlic, bay leaf and basil stalks, once the onions are translucent pour in the sherry and allow to boil.
Once the sherry has boiled add the sugar, salt and pepper and tomatoes, stir through then pour in the tomato water, bring to a boil then add the cream and boil once again.
Remove the basil stalks and bay leaf then blend the soup until smooth and serve.
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