About this recipe:Tomatoes were overflowing from my garden, so I came up with this soup. Serve with good crusty bread and salad. This soup tastes wonderful after simmering a long time. Sometimes I add cooked rice to give it a bit more substance.
2 1/2 tablespoons olive oil
1 medium courgette, cubed
1 clove garlic, minced
8 large tomatoes, cored
1 small red onion, chopped
1 tablespoon chopped fresh red chilli
1 (500g) container vegetable stock
1 tablespoon dried tarragon
1 dessertspoon dried dill
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Heat the oil in a frying pan over medium heat. Cook and stir the courgette and garlic in the frying pan until lightly browned. Remove from heat, and set aside.
In a blender or food processor, purée the tomatoes, onion and chilli, leaving a few small chunks.
In a large pot, mix the tomato purée and vegetable stock. Season with tarragon, dill, salt and pepper. Bring to the boil, reduce heat to low, and mix in courgette and garlic. Cover, and simmer 45 minutes.