Unlike most tomato soups which are usually made without the skin or the seeds of the tomatoes, this soup uses both and produces a wonderfully colourful and easy dish to make. It is a simple combination of tomatoes and olive oil, flavoured with a good splash of pernod or gin, which can be served either warm or cold.
- Heat the olive oil in a large pan. Add the quartered cherry tomatoes and fry for a couple of minutes until they begin to boil.
- Turn down the heat and simmer until the soup begins to thicken.
- Add the pernod or gin, season with salt and plenty of freshly ground pepper and remove from the heat.
- Serve hot or cold with a few drops of olive oil and and garnish with some torn basil leaves.
Tip: Never purée a tomato soup as it will ruin the colour. If you want to enhance the colour of your soup, add a little tomato paste and allow it to cook for a further five minutes.
Tip: If you find the soup is too acidic, add a little brown sugar to taste and allow it to cook for a couple of minutes.