Winter Tomato Soup

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Tomatoes are at their best straight from the field or your garden, still warm and packed with flavour and juice that pours down your chin when you bite into that first tomato sandwich of summer. For the rest of the year, we have to find a substitute. Unlike other varieties, Italian plum tomatoes are canned in season, capturing that flavour with less water and more flesh. Try to use the San Marzano variety if you can find it.

Makes 1 quart (

  • 1 can 28 oz Italian plum tomatoes

  • 1/2 cup freshly squeezed orange juice

  • 1 tsp grated fresh ginger root

  • sea salt and freshly ground pepper

  • yogurt (optional)

Strain the seeds from the tomatoes by pressing the pulp through a fine sieve. In a blender, combine the tomato pulp, orange juice and ginger; blend until smooth. Add salt and pepper to taste. Serve hot, or refrigerate to serve chilled. Garnish with a spoonful of yogurt, if desired.

soupsdanielle acken