Totally tomato soup with a hint of mint & ginger
SERVES 4 PREP THE SOUP Peel and chop 2 small onions or shallots and 3 garlic cloves. Prepare 2 tsp finely chopped fresh ginger. Coarsely chop 1.25kg plum tomatoes. Heat 2 tbsp good olive oil in a large heavy pan over a low heat and fry the onions or shallots for about 7 minutes or until lightly coloured, stirring occasionally and adding the garlic and ginger a couple of minutes before the end. Add the tomatoes and a few generous pinches of salt and give them a stir, then cover the pan with a lid and bubble gently for 20-25 minutes, stirring halfway through, until the tomatoes are soft and soupy. Purée the contents of the pan in a blender with 1 tsp caster sugar and 4 small mint leaves until smooth and press through a sieve using the back of a ladle. Check the seasoning and reheat as necessary. FINISH & SERVE Drizzle a few drops of olive oil over each serving, grind over some black pepper and decorate with a few tiny mint leaves.