2 tsp butter or oil
1 onion, finely chopped
1 stalk celery, chopped
6 medium tomatoes, blanched
½ tsp salt
¼ cup tomato paste
2 cups liquid vegetable stock
pinch of chilli powder or cayenne pepper
1. Heat butter in a medium saucepan. Add onion and celery and cook until onion is clear.
2. Blanch the tomatoes by placing in boiling water for 30 seconds then plunging into cold water. Remove skins. Chop the flesh.
3. Stir the tomatoes, salt, pepper, tomato paste and stock into the onion and celery. Add the chilli powder. Bring almost to the boil.
4. Purée in blender. Serve garnished with a swirl of sour cream.