Tomato and Goats Cheese Soup

The other day I was wandering around the supermarket and spotted a lot of interesting looking tomatoes from Turkey. Green tigerish looking ones. Yellow and red mini-plum ones. Cherry red on the vine. And though it’s a fools dream, given I’m sure they were picked far pre-their-best and ripened in transit, I thought back to how awesome tomatoes, peppers and produce were when travelling through Turkey last autumn and was compelled to buy them.

Before: yes it is a bit of a tragedy to homogenise all that beautiful colour

Now what does one do with a shedload of tomatoes? Well, in the end, as tragic as it was, to destroy the wonderful colours I decided to make a soup.

  • 1½kg fresh tomatoes
  • 100g of goats cheese
  • ½l vegetable stock
  • 1 large onion
  • 2 cloves of garlic
  • olive oil
  • salt and white pepper (you could use black of course
  1. Wash and deseed the tomatoes – this is easiest done by just halving them and squeezing them in your fist. And it’s quite therapeutic I might add.
  2. Place a large (enough for 3l or more) on a medium heat, add a generous amount of olive oil, roughly dice the onion (you’ll blend it later anyway) and add.
  3. Add some salt and milled white pepper. Being careful with the salt as you will later add salty ingredients like stock and, especially the goats cheese.
  4. Dice the garlic and when the garlic has softened add that to the pot.
  5. When the garlic has had a couple of minutes (you want to take the edge off but not for it to get colour) add the tomatoes.
  6. Stirring occasionally, leave the tomatoes to dissolve – this probably takes about 45mins to an hour.
  7. Once the tomatoes have cooked down and lost their shape, spoon the mix out into a blender and blitz to a…. soup.
  8. Return to the soup to the pot on the heat, add the stock and mix.
  9. Once the tomato puree and stock are mixed, remove the rind of the goats cheese and crumble into the soup, stirring.
  10. Stirring regularly, once the cheese has dissolved, taste and check the seasoning.
  11. Enjoy!

after: it you see a slightly ethereal haze to this that's because the camera hadn't quite warmed up from a walk in -20C just before this. There's nothing quite like a bowl of warm homemade soup after a walk out on the sea ice.

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