Tomato and goat's cheese soup

Summer has never tasted so good.

Bourne of a need to use a great many tomatoes and to create a full flavour Sunday supper, this is such a great way of using up those Summer tomatoes.  This is rich soup, full of flavour and so good as a supper time dish.

• Take 500 grams of tomatoes, roughly chopped
• One small courgette, roughly chopped
• One large onion, roughly chopped
• 150 grams of red peppers or fresh paprika
• 50 grams of sun dried tomatoes
• 30 grams of basil leaves
• One litre of Summer Vegetable stock or water
• 100 grams of soft goat's cheese
• 10 mls of good olive oil

In a large deep sided pan over a moderate heat, add the olive oil, onions and red peppers.  Stir occasionally until the vegetable start to soften.  Then add the tomatoes (both fresh and sun dried) and courgette.  Warm through before adding the stock or water and bring to a low simmer.   Then add the basil leaves and continue to simmer for a further 10 minutes or so.  Turn off the heat and cover for 20 minutes.

To finish off the soup, blend until smooth and then turn the heat back on to medium.  As the soup begins to warm through once more, whisk in the soft cheese.

This quantity should be enough for a good supper for four people with crusty bread. 

The picture shows a grilled slice of Parma ham although some halloumi or a round of grilled hard goat's cheese is also a fantastic addition.