Tomato And Courgette Soup

1. 1

   Set a large pan on a low heat (I use my Le Creuset) and add the olive oil

2. 2

   Chop the red pepper into a rough but small dice then add to the pan along with a generous pinch of salt

3. 3

   Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes

4. 4

   While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. I like to use the biggest tomatoes I have as there is a better skin to flesh ratio. Smaller tomatoes will work too but there will be more skin. Not really an issue as we're blending but I still prefer a big tomato!

5. 5

   Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy

6. 6

   Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes

7. 7

   Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either an immersion blender or in a regular blender. Taste and adjust the acid and salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.