Fresh Tomato Soup with Diced Courgette, Basil Leaves and Olive Oil

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Photo taken with the original Pentax SP1000 :) Also pictured is the oat bread I'll post separately.

From "Almost Vegetarian" by Josceline Dimbleby (1999).

This is an absolutely delicious soup, one of the best soups I've ever made for sure. To measure the tomatoes, I highly recommend a $20 Starfrit digital scale from Canadian Tire!
Notes: I did top up some of the fresh tomatoes with the Mutti canned tomatoes because I didn't quite have enough. I also used half the tin of anchovies, instead of the whole tin.
Regarding peeling the fresh tomatoes: You can also score the bottom of the tomato with an X, dip it in a pot of boiling water for maybe 30 seconds with a slotted spoon, remove and then you can peel it when it's cool.

Serves 6-8
You can make the soup in advance but only add the diced courgettes a few minutes before serving. For a completely vegetarian dish, make the soup without the anchovies.






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