Fabulous, warming winter soup or just as delicious chilled in the summer.  We normally serve it chilled on in:spa retreats.  Why not try it in both winter and summer, and see which option you prefer?  Serves 4.

Fresh tomato soup with parsley


  • 2 garlic bulbs, broken into cloves (unpeeled)
  • 10 medium-large tomatoes
  • Splash of olive oil
  • 500ml vegetable or chicken stock
  • 10-12 basil leaves
  • 2 tbsp lemon juice
  • ½ tsp cayenne pepper


Preheat oven to 200 C/Gas 6. Toss the garlic cloves and tomatoes in a splash of olive oil in an ovenproof dish. Roast them for 40 minutes.

Peel away the skins from the roasted garlic cloves and tomatoes, then put them in a large saucepan with the stock, basil leaves, lemon juice and cayenne. Bring to the boil, then whizz it all up using a handheld stick blender.

Serve the soup hot with chunks of rye bread.  Or place in the fridge until chilled; then serve with chunks of rye bread.