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Tomato and Raspberry Soup

ingredients

serves 4
1 tbsp olive oil
1 onion chopped
1 1/2 lb (700 g) tomatoes, roughly chopped
8 oz (225 g) raspberries
1 tbsp (15 ml) red wine vinegar
1 tsp caster sugar
1 pint (600 ml) chicken stock
1 tbsp (15 ml) chopped fresh chervil

method

Heat oil in a large pan. Add onion and tomatoes, cook for 5 minutes.

Add raspberries, vinegar, sugar, stock and seasoning. Simmer for 30 minutes, then sieve.

Chill. Stir in chervil, serve.

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Tomato recipes
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