Cream of Tomato soup
1 tbsp vegetable oil
3 cloves garlic, crushed
2 x 400g tin tomatoes
1 pint (570 ml) vegetable stock or water
2 tbsp balsamic vinegar
Salt and pepper to taste
Sugar - optional, to taste
4 oz (115g) ground almonds
5-7 floz (150-200ml) soya cream
Fry the garlic for a minute or two in the oil. Add the tins of
tomatoes, including liquid, and stir. Add the stock or water and bring
to the boil, then cook for 10 minutes.
2. Add the balsamic vinegar,
salt and pepper (include a teaspoon of sugar if it tastes too tart) and
cook for 5 more minutes. Meanwhile, lightly toast the almonds.
3. Blend the soup, return to pan, add the toasted almonds and cream. Stir well, heat through and check seasoning. Serves 4-6.