A proper tomato soup for the summer from ” Jane Grigson’s Vegetable Book”. It can be served hot or chilled.
Simmer the vegetables and the bouquet garni with 1 1/2 pints stock until they are tender then remove the bouquet garni.
Puree the soup in a blender or sieve until very smooth. Taste, add the seasoning and the remaining stock.
If serving cold, stir in the cream and chill.
If serving hot bring the cream to a boil in a clean saucepan and add to the soup gradually.
Serve the soup scattered with basil or chives.