TOMATO AND CUCUMBER SOUP

TOMATO AND CUCUMBER SOUP 2 kg. ripe tomatoes, roughly diced 2 large cucumbers, peeled and diced roughly 2 med. onions, diced 1/4 cup chopped fresh mint 1/4 cup chopped fresh basil 1 tablespoon sugar 3 cloves garlic, minced 1/2 glass white wine or verjuice salt and pepper, to taste olive oil

In a large saucepan, place a thin layer of the oil and heat to medium. Add onion and fry until translucent. Add garlic, mint and basil and saute for 1 minute whilst mixing. Now place tomato, cucumber, sugar and wine into pan along with a little salt and pepper. Turn heat to a gentle simmer, stirring often, until tomato and cucumber has collapsed and become very soft. This could take an hour or more. Water or vegetable stock can be added if pan becomes a little dry but if it is cooked very slowly, this should not be an issue.

When tomato and cucumber have broken down to nearly a pulp, taste for seasoning, adjust and remove from heat. Pass through a food (mouli) mill or force through a wire strainer with the aid of the back of a spoon. When serving, cream or milk may be added according to taste. I personally like a small grating of Parmesan cheese and a sprinkle of parsley, but please yourself.

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