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Tomato rice soup

It is essential to sieve the tomato mixture, to remove the pips and skins.

ingredients

serves 4
500 g (1 lb) fresh tomatoes, chopped
400 g (14 oz) can tomatoes
1 tablespoon tomato puree
150 ml (1/4 pint) water
salt and freshly ground black pepper
50 g (2 oz) longrgrain rice
2 tablespoons medium sherry optional
1 tablespoon finely chopped parsley, to garnish

method

1. Put all the ingredients except the rice, sherry, if using, and parsley into a large saucepan. Bring to the boil, stirring, then lower the heat, cover and simmer for 30 minutes.

2. Pass the contents of the saucepan through a sieve, or leave to cool slightly, then puree in a blender and sieve.

3. Pour the sieved tomato puree back into the rinsed-out pan and bring back to the boil. Stir in the rice, lower the heat, cover and simmer for about 15 minutes or until the rice is tender.

4. Stir in the sherry, if using, taste and adjust seasoning, then pour into warmed individual soup bowls. Sprinkle with parsley and serve at once.

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