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It’s turned out cold again has it not?  And there is nothing better [well apart from a tot of the single malt kind] to warm the cockles of your soul and mind than a good home made soup.  Lunchtime today brought me in this warm-up mode to the fridge, where a selection of courgettes and a few large tomatoes, begged to be combined in a wholesome broth.

Courgette and tomato soup

For two: First peel the skins off four courgettes, and thinly slice.  Take the three large tomatoes and place then in a heatproof bowl, and pour boiling water over them and leave them for 10 mins to soak.  Place the courgettes in a little olive oil in a saucepan, and gently fry them until light brown in colour.  Then peel the skins off the tomatoes, by carefully taking then out of the water, and drawing off the skins from the stalk end.  Chop the tomatoes. Place the tomatoes in the saucepan with the courgettes and gently heat.  Pour one pint of boiling water over a chicken stock cube, and dissolve.  Add a good tablespoon of tomato concentrate into the stock, and stir well.  Add to the saucepan, and season with a pinch of salt and a twist of ground black pepper.  Gently simmer for 20 mins until the courgettes are nicely cooked.  Pop in the hand blender and blitz until the texture is right for you.  I like to see a little of the veg, rather than pureed slop.

Pour into bowls, and enjoy with chunky fresh bread.