{"id":839,"date":"2013-08-11T22:48:38","date_gmt":"2013-08-11T22:48:38","guid":{"rendered":"http:\/\/yousaytomatocooking.wordpress.com\/?p=839"},"modified":"2022-11-15T16:30:25","modified_gmt":"2022-11-15T16:30:25","slug":"too-many-tomatoes-make-this-gorgeous-soup","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/too-many-tomatoes-make-this-gorgeous-soup\/","title":{"rendered":"tomato and courgette soup"},"content":{"rendered":"\n

Given my obvious love of tomatoes, I get positively delirious at this time of year when they are piling up all around me and at their absolute best. We just got back from a two week holiday to find our garden overflowing with perfectly ripe tomatoes and courgettes (zucchini). Very handy as I came back from holiday feeling in need of a major injection of fruit and veg.<\/p>\n\n\n\n

My boys still aren’t crazy about courgettes but I remembered a recipe my Mum used to make when she was overrun with them so I rustled it up at lunchtime and it went down a treat.<\/p>\n\n\n\n

I love that courgettes add a real creaminess to soups when blended. Great if you’re trying to cut down on adding cream to things or if you are vegan. I admit I don’t really like cream in soups, I find it dulls down the flavours too much. If I’m going to eat cream, I’d rather eat it with a nice slice of pie, thank you very much.<\/p>\n\n\n\n

This is a really easy way to wade your way through a glut of summer veggies. It freezes really well too so I’ll be stowing some away ready for a day when the season is over and I want a taste of summer to brighten my day.<\/p>\n\n\n\n

My kids are still pretty messy at eating soup so I tend to toast a thick slice of country bread and chop it into large croutons then throw it into their bowl and let it sit in the soup for a few minutes to thicken it. The way the Italians do with their soups.<\/p>\n\n\n\n

It is also lovely served with a piece of toasted bread that has been gently rubbed with garlic and drizzled in good olive oil. A grating of Parmesan would be yummy too.<\/p>\n\n\n\n

This soup would also work beautifully as a sauce for pasta or with some white beans mixed through.<\/p>\n\n\n\n

Ingredients (enough for 4 adults)<\/strong><\/p>\n\n\n\n

Half a tablespoon olive oil
2-3 large tomatoes, chopped with the skin left on and seeds still in (around 2 cups when chopped)
2-3 courgettes (zucchini)
3 cloves garlic
2 red bell peppers
a large handful of basil leaves (the more the merrier)
1 teaspoon or so red wine vinegar
sea salt and fresh ground black pepper<\/p>\n\n\n\n

To make:<\/strong><\/p>\n\n\n\n

1. Set a large pan on a low heat (I use my Le Creuset) and add the olive oil
2. Chop the red pepper into a rough but small dice (see my video) <\/a>then add to the pan along with a generous pinch of salt
3. Dice the courgette and add to the pepper, stir well and cook over a medium heat for around 10 minutes, stirring every couple of minutes<\/p>\n\n\n

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\"tomato<\/a><\/figure><\/div>\n\n\n


4. While the vegetables cook, chop the tomatoes and use your hands to squish them into a smoothish sauce. I like to use the biggest tomatoes I have as there is a better skin to flesh ratio. Smaller tomatoes will work too but there will be more skin. Not really an issue as we’re blending but I still prefer a big tomato!<\/p>\n\n\n

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\"\"<\/a><\/figure><\/div>\n\n\n


5. Slice the garlic and add to the courgettes and peppers and cook for another minute or two until the vegetables are golden and softening but not too squishy<\/p>\n\n\n\n

6.  Add the tomatoes to the pan, stir and cover with a lid then simmer for 10 minutes<\/p>\n\n\n\n

7. \u00a0Throw the basil, a good grind of black pepper and red wine vinegar into the pan then blend with either an immersion blender or in a regular blender. Taste and adjust the acid (vinegar) and salt to taste.<\/p>\n\n\n

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Equipment<\/h3>\n\n\n\n

You can now buy the equipment I use in this recipe through\u00a0my shop<\/strong><\/a>. I\u2019ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools. I receive a small affiliate fee from Amazon if you buy via my link. The products don\u2019t cost you any more. These small fees help me keep creating all the free content I share.<\/p>\n\n\n\n

Get more recipes like this<\/h3>\n\n\n\n

Find more recipes for tomatoes<\/a>, courgette<\/a> and soup<\/a> here.<\/p>\n","protected":false},"excerpt":{"rendered":"

Given my obvious love of tomatoes, I get positively delirious at this time of year when they are piling up all around me and at their absolute best. We just got back from a two week holiday to find our garden overflowing with perfectly ripe tomatoes and courgettes (zucchini). Very handy as I came back…<\/p>\n","protected":false},"featured_media":7460,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[2594,2587,2585,2584,2583,2579,2576,2574],"recipe-tag":[4248,4249,4250,4251,4156,4152,4135,3937,3681,3587,3130,3009,2937,2824,2840,2846,2862,2789,2822,2767,2690,2635,2644,2542,2535,2543,2536,2546,2545],"acf":[],"yoast_head":"\ntomato and courgette soup - Cook with Gem<\/title>\n<meta name=\"description\" content=\"This tomato courgette soup is a really easy way to wade your way through a glut of summer veggies. 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