Tomato soup with pistachios
Scatter over a few chopped pistachios and some finely sliced spring onion
SERVES 4
2 tbsp extra virgin olive oil, plus extra to serve
3 banana shallots, peeled, halved and sliced
2 tsp balsamic vinegar
1.2kg cherry tomatoes (or baby plum tomatoes)
sea salt
Tabasco
50g shelled pistachio nuts
- Heat the olive oil in a large pan over a medium heat and fry the shallots for about 5 minutes until softened and starting to colour, stirring frequently. Stir in the balsamic vinegar which should evaporate almost immediately, then add the tomatoes and some salt and fry for about 2 minutes, stirring now and then. Cover the pan and cook over a low heat for 20 minutes to a mushy purée.
- Whiz the contents of the pan until smooth in a blender or processor with 100ml water and a few shakes of Tabasco to taste, then pass through a sieve. Return to the pan. Put a couple of ladles of the soup back in the blender with the pistachios and whiz until smooth, then stir this into the pan. Reheat as necessary to serve.
EXTRA DECORATION Scatter over a few chopped pistachios and some finely sliced spring onion.