These three plants alone are more than enough for the two of us, and every morning there are a few more perfectly red ripened beauties waiting for us! Last weekend, my Grandparents popped over with two huge butternut squash (which we've been steadily ploughing through all week) some cucumbers and a huge bag of tomatoes! Then on Wednesday, I met a friend for lunch and her husband gave us a bag full to bursting with runner bean, and even more tomatoes.
Now, I'm not complaining in the slightest, but I was slightly fearful that these lovingly grown vegetables might end up going to waste with only two of us to eat them all, so I set about making some soup to make sure they all got used up! I was never a fan of tomato soup until I started making my own, and now it's a firm favourite! I especially like it with some baked sweet potato wedges and a swirl of cream if I'm feeling particularly indulgent.
This recipe is about the simplest thing ever, yet when you serve it up with a drizzle of basil oil and some drops of extra virgin, it looks pleasing professional!
I hope you enjoy - do let me know if you make it!