Gluten Free Golden Tomato & Courgette Soup

Parve, Vegan Dairy Free, Naturally Gluten Free

Serves 6-8

We have had some of the highest temperatures on record and I have had one of the largest crops of yellow (and other colours) of tomatoes and courgette that I recall. The only problem is courgette don't freeze well au natural so we have to do something with them. Hence this soup - the quantities can be varied with not too great an effect, if you like tomatoes or garlic add more. You can use green courgette and red tomatoes but it won't be a glorious gold!! I like this soup cold but it is equally good hot.

250g (8oz) onion
250g (8oz) peeled potato
Stick of celery
1-1.25k(2-2 ½lb) of yellow courgette
375g-500g yellow tomatoes
5-6 cloves garlic
2-3 tbsp olive oil.
750 ml( 30 fl oz) water
Good handful of fresh basil
500-750ml (20-30 fl oz) extra water

If you want to peel the tomatoes you can by immersing them in boiling water for 2 minutes the skins should then virtually fall off.

Chop the onion, celery and the garlic. Heat the oil in a pan and sweat the onion mix for 4 minutes cover and reduce heat. Whilst this is continuing to sweat roughly chop half the courgette, add to the onion and then chop rest of courgette, and potatoes and these to the pan. Sweat for 5 minutes stirring as necessary to prevent sticking.

Quarter the tomatoes and add together with the water and half the basil and a generous pinch of salt. Cook until the potatoes are soft. Remove from the heat. When cool add the rest of the basil. Puree the soup down with a hand held blender or in a processor or liquidizer and season to taste.

If you are going to freeze the soup do not add the extra water, if you wish to serve, add as much as you want now to take the soup the consistency you prefer. The soup is parve but is lovely served with a swirl of cream for a milk meal.

Golden Tomato & Courgettte Soup