 Preparation: 5 minutes
Cook: 15-20 minutes
Ingredients
(Serves 4-6)
450g (1lb) (approx 3) Bramley apples, peeled, cored and sliced
900g (2lb) ripe vine tomatoes, halved
2 cloves garlic, peeled
75ml (3fl oz) extra virgin olive oil
Salt and freshly ground black pepper
425ml (¾pt) water
1 tbsp tomato purée
2 tsp caster sugar
Handful of fresh basil leaves
Method
Place the Bramley apples, tomatoes, garlic, oil in a large pan and season well. Cover with a tight fitting lid then bring to the boil over a medium heat. Simmer and then place in the simmering oven for 20-25 minutes, or until the apples, tomatoes and garlic have completely broken up.
Transfer to a blender; add the remaining ingredients and whiz until the soup is smooth. Finally, adjust the seasoning according to taste and gently reheat before serving in bowls with crusty bread.
Cook’s tip
Bramleys freeze wonderfully. Peel, slice and soak them in water with lemon juice for 15 minutes. Pat dry, spread on a tray and freeze, before packing them into bags for your freezer.
To find out more about delicious Bramley apples visit www.bramleyapples.co.uk |
