(This recipe yields enough cream of tomato for 6 smallish ‘starter’ servings or 4 normal soup servings. It can be easily doubled.)
1 kilo of fresh tomatoes (a little less than 2 pounds)
125 mls heavy cream (about 1/2 cup)
2 or 3 garlic cloves
1 small fresh red chili pepper
fresh basil and chives
salt & pepper
175 mls water (about 3/4 cup)
200 grams circa of caprino cheese (about 15-16 ounces)
Take the caprino from the fridge and let warm to room temp.
Score and boil the tomatoes for 5-6 minutes. Drain, cool, peel, and chop the tomato into pieces. Mince the garlic and chili together. Heat about 3 tablespoons of olive oil in a large pan. Cook the garlic and chili for a few minutes then add the chopped tomato pulp and the water. Cook for another five minutes on low heat. Turn off the heat, tear in a few leaves of basil, and salt well. Transfer all of the tomato mixture to a food processor and blend until a uniform liquid forms (about 30 seconds). Add the cream slowly with the blender on low. Test the saltiness again.
Serve the cream of tomato slightly warm, room temp, or even chilled, with a spoonful of caprino on each serving. Dust with fresh ground pepper and garnish with a basil leaf and chives.