Tomato and Whisky Soup

I have half a kilo of things, sold as tomatoes, but more suitable for use on an artillery range. They’re hard and they’re flavourless. Here’s what to do with them: it’s an austere, but highly effective recipe, even better when you’ve got some nice tomatoes.

Wash the tomatoes, but don’t bother skinning them, and pack them into a saucepan so they form a single layer. You may need to experiment with the size of saucepan and the orientation of the toms in order to achieve this. It also needs to be a pan with a tight fitting lid as we don’t really want to reduce the mixture.

Add 60mL whisky (no need for the single malt!) per 500g tomatoes, a pinch of salt, a grind of pepper, and a bay leaf. Put on a low, low heat; just enough to keep them gently bubbling. After an hour they will have partially collapsed.

All you need do is fish out the bay leaf, and then push everything through a coarse sieve, until nothing but the seeds and skins remain, which you can discard. And that’s it. No stock, no veg, no herbs, no nothin’, just loads of tomato flavour. (You could add some more pepper and stir in some crème fraîche if you really wanted, but taste it in its raw form first.)

It’s a strongly flavoured soup, and I’d hazard a guess that 500g toms produces enough soup for two servings as a first course.


Not quite sure where this one came from. I think I had the procedure desribed to me by Him What Knows.


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