Terrific Tomato Soup

This soup is seriously good! I made it a few nights ago, inspired by a recipe in BBC Good Food, and even my cold-infested tastebuds got a real kick out of this! The acidity of fresh tomatoes is heightened by the use of vinegar, and coupled with the sweetness of the sugar, and with the cayenne.. oh, amazing. This is something I can't wait to make again.

Terrific Tomato Soup
Serves 2, generously, or 4 as a starter. Can easily be doubled.

1 kilo fresh tomatoes
2 cloves of garlic
3 shallots
400 ml water
1,5 tbsp sugar
1 tbsp white wine vinegar
1-2 tbsp olive oil
salt
1-2 tsp cayenne pepper
pesto, to serve

Cut the tomatoes into large dice. Chop shallots and garlic coarsely. Fry in the olive oil in a large pan (big enough to hold the soup) on low heat for about ten minutes. The garlic and shallots should turn soft, but not brown. Add the sugar, the vinegar and the water, together with the tomatoes. Bring to a boil, and let cook on medium heat, partially covered, for about 35 minutes. Stir once in a while.

Using an immersion blender, or a regular one, mix the soup until smooth. Season with salt and cayenne - don't skimp, you need quite a bit to get the kick this soup should have!

Serve with a dollop of pesto, and a good crusty bread.

Fantastisk tomatsoppa