Untangled, simplified

The OED describes simple as being, ‘easily done; presenting no difficulty’. As ‘not complicated or elaborate; without luxury or sophistication’. To me, simple is luxury; it is sophistication. Why, then, is it so hard?  Simple is something I seem to go to great, sometimes complicated, lengths to achieve. But something happened late last year in my kitchen; an unknowable, unfathomable something changed and my cooking has since become an untangled, simplified joy.

Holler’s request for this month’s edition of No Croutons Required was a menu – a birthday menu no less – that featured, during the course of the meal, a soup or salad of tomatoes. Here’s what I served in honour of Holler, this just-passed long weekend:

Simplest Tomato Soup
Peppers Stuffed with Rice and Taleggio
Rocket and Grain Mustard Salad
Honey Ice Cream

For this to work, your tomatoes must taste good. Really good. Tomatoes grown in the earth as opposed to those grown hydroponically will, I guarantee, make all the difference. They need not be pretty. In fact this soup is just made for ugly, bumpy tomatoes, especially those that sit precariously on the verge of total collapse – ones, as Nigel Slater would say, that you have to shoo the wasps from are perfect. Also, I think you should wait until the end of their season, as tomatoes at the beginning and even the height of summer are expensive and don’t quite yet taste of the Mediterranean sun. Simple is all in the timing.

I even got out a good tablecloth and matching napkins. Fancy.

Simplest tomato soup
This soup is thick, rich and the very essence of tomato. If there is such a thing, that is. 750g (that’s 1½ lbs (ish) for the metrically-challenged) will feed four if served as part of a larger meal; otherwise, reckon on this amount serving just the two of you for lunch. With bread, for mopping, naturally. 

Take some tomatoes, the kind that are moments from collapsing into a messy end-of-season heap, and roughly chop them. Peel and chop a clove or two of garlic. Get out a good sized saucepan. Chuck in the tomatoes, the garlic, a swig of olive oil and another of good whisky (this is for a Scottish Birthday celebration after all - omit it by all means). Cover with a lid and cook over a low heat for 15 minutes. Give things a little shake from time to time, but don’t be precious. Simple is the point.

Cool a little, then puree in a blender. Wash out the saucepan, dry it, and set a sieve over the top. Press the tomato puree through using the back of a wooden spoon to extract as much deliciousness as possible. Add a spoonful of honey to taste, warm over a gentle heat and serve dolloped with plain, thick yoghurt.

Comments

[rachel]

I am craving simple at the moment but everything seems to be rather complicated at the moment, not easily done and presenting all sorts of difficulties.
I would like my life to be as simple and delicious as this soup.
Maybe I should start by making it, allowing the soup to take the lead and hoping my life follows suit.

[Lisa]

What a lovely birthday meal Lucy. Thanks for participating this month. I always love it when you do.

[Ricki]

Funny how we go to such lengths to achieve simple, isn't it?

I can't wait for summer so I can use my garden tomatoes in this soup!

[Johanna]

you make simple seem so elegant - those photos are truly beautiful and would be welcome to celebrate any birthday. I am not usually tempted to make simple tomato soups but this one is beckoning me!

[Maman]

Uncle Jack's tablecloth is being put to good use I see. Soup looks delicious. Is that one of the artist's new plates?

[Christina]

Oh wow. Dammit, grow tomatoes, grow! Right now, they're about 10" high.

Their season will come, and this soup will set upon my table.

[Anna]

Once again, Lucy, great minds think alike--I just posted a simple soup recipe too. :)
I LOVE tomato soup. Love love love it.
Love it best with rice and a slight crumble of feta. But I love it all ways, really.

Could the tomatoes in your first pic be any redder? Gorgeous.

[reddoorread]

awww, this looks wonderful. i love that picture of the scraped and slurped bowl.

hmm. saving this one in the favs/soups folder.

[Wendy]

Gosh, that soup looks so velvety. And the menu is just perfect. Honey ice-cream. Yum.

[Rosa]

Simplicity is always a joy, especially when it's so beautifully written and photographed. Looking forward to tomato season!

[Karima]

gorgeous images as always ... it's probably heresy, but I like to throw a few cubes of swiss or jarlsberg cheese into a very hot bowl of tomato soup and slurp and play with the melty strings of cheese you dredge up with every spoonful - yum

[bee]

yes. yes. yes. everything tastes better with a shot of scotch.

[Lucy]

Rachel: Simple is well-worth craving. May it come to your little world, and soon.

Lisa: Thanks - I keep meaning to, then the month disappears on me.

Ricki: They will be perfect for this soup.

Johanna: No, I've always favoured complex soups, too! Stocks, croutons...you name it. But this works so well.

Maman: It is one of the plates. I love it - from 1910 and, apparently, rare. I thought it was Nana's tablecloth. Does that mean it's Communist Era Russian?

Christina: I'm willing them to grow right now. If you add a couple of small tomato leaves to the cooking pot (I can tell you this 'cos you're not afraid of such things) the flavour will be brilliant. A little will bring you no harm.

Anna: Thanks! Real red toms are things of beauty. I loved your soup - makes me long for spring peas.

reddoorread: Yippee!

Wendy: Mum has asked that I post the honey ice cream and I think I will. It's simple but Oscar said it's the 'Best thing [I] have ever made. Ever.' A sign, methinks.

Rosa: Your toms will taste of real Meditteranean sunshine and will be so delicious. Hope it comes for you, soon.

Karima: Bloody fabulous idea - mmm...cheese threads...glorious heresy!

Bee: It does, no?

[Maman]

Definitely from Uncle Jack but I think it could be from Vietnam? but the design looks Russian .