Keep your cool with Tamara Beckwith's chilled tomato soup with fresh crab
1. Heat 2 tbsp of the oil in a large saucepan and gently fry the shallots for 4-5 minutes until softened, stirring occasionally. Discard the vines from the tomatoes and rinse both types in a colander under cold water.
2. Stir the tomatoes into the saucepan and add a generous glug of ruby port. Pour over the water and add the tomato puree, tarragon and basil leaves. Stir well and bring to the boil.
3. > Reduce the heat and gently simmer the soup for around 25 minutes until the tomatoes are completely soft, stirring occasionally. Add a little extra water if the liquid evaporates too quickly. Set aside to cool.
4. Once cold, remove all the herbs. Puree the soup with a stick blender, or in a liquidiser, and press through a fine sieve into a serving bowl. Season to taste with a large pinch of salt, a sprinkling of sugar and a drizzle of balsamic vinegar. Chill until ready to serve.
5. Spoon the crab into a small bowl and check for any shell. Stir in the remaining olive oil and the chopped chives, if using. Ladle the soup into bowls and top with spoonfuls of the crab mixture. Serve with small dishes of finely chopped onion, green and yellow pepper and cucumber if liked.
6.Serve with small bowls of finely chopped onion, green and yellow pepper, and cucumber.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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