If like me and you have an abundance of ripe tomatoes, and zucchinis blossoming.  This soup works a treat.

Serves 4

2 Tbsp olive oil

1 Tbsp butter

1 onion, finely chopped

3 garlic cloves, crushed

1.5 kg small green or yellow zucchini, diced

500g fresh tomatoes, ripe

1 litre vegetable stock

¾ cup basil, coarsely ripped or chopped

Salt and freshly ground pepper

Fresh parmesan, grated to serve (optional)

Method

Lightly score the skin of the tomato with a sharp knife and place in a heat proof bowl.  Bring the kettle to the boil and pour over the boiling water and leave the tomatoes submerged for 1 minute or until the skin starts to split.  Remove from the water and peel off the skin, roughly chop.

Heat the butter and oil together in a large saucepan. Add the onion and cook for 2-3 minutes without colouring, add the garlic and zucchinis and cook for further 5 minutes.  Add the tomatoes and stock, stir to combine and season lightly with salt and pepper. Cook for 10 minutes or until the zucchini are tender.  Add the basil and heat through, mash coarsely if wanting a chunky soup or puree with hand-held blender if wanting more of a smooth pureed consistency.

Serve hot or cold with a little more fresh basil and a grating of fresh parmesan.