With summer in the air we would love to share with you a recipe from the book - The Waldorf School Book of Soups.

Fresh Tomato Soup

3 medium or 1 large onion, chopped

or 3-4 large shallots, minced

4 medium or 2 large garlic cloves, minced

3-4 Tbsps olive oil

Approx 2 - 2.5 kgs very ripe, fresh tomatoes (not canned)

salt

freshly ground pepper

large pinch dried oregano or marjoram or a small sprig of fresh basil

1 Tbsp balsamic or other mild vinegar, or to taste (optional)

pinch sugar (optional)

In a large, non-aluminium saucepan or stockpot, saute onion or shallots and garlic in olive oil until soft and translucent, about 7-8 minutes.

Cut unpeeled tomatoes into quarters or eighths straight into the pot.  Cover and simmer over low to medium heat until the tomatoes begin to give off their juice, about 5 minutes.

Raise heat slightly and continue to simmer, stirring occasionally, until the tomatoes are completely soft and swimming in their own juice.  Depending on the quantity and how crowded your pot is, this process may take from 15 to 45 minutes.

Put the soup through a blender or food processor.  Return the pureed tomatoes to the pot, and return it to a simmer.  Season to taste with salt, pepper, oregano, or marjoram, or if you prefer, fresh basil.

Simmer for 5-10 minutes to amalgamate the flavours, and taste again.  If it is bland, add balsamic vinegar or other mild, rich-tasting vinegar.  If needed, take off any acidic edge with just a pinch of sugar, and whisk in another 1 to 2 Tbsp of olive oil just before serving.

Serves 6 - 8