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STEAM AND FROTH YOUR WAY TO PERFECT MILK
A punchy soup which makes a lovely, elegant starter in high summer.
400g (14 oz) ripe, red plum tomatoes, chopped
a red pepper, seeded and chopped
100ml (3 1/2 fl oz) vegetable stock, fresh or made with a cube, at room temperature
200g (7 oz) cucumber, seeded, peeled and chopped
a spring onion, chopped
a splinter of garlic, finely chopped
60g (2 oz) fresh white breadcrumbs (see page 31)
3 tbsp red wine vinegar
5 tbsp extra-virgin olive oil
100ml (3 1/2 fl oz) whipping cream
a dozen basil or oregano leaves
salt and freshly milled white pepper
FOR THE GARNISH
4 heaped tbsp neatly diced ripe red pepper and tomatoes
Mix together the tomatoes, red pepper and stock, then transfer to the blender and liquidise until smooth.
Add the cucumber, onion, garlic, crumbs, vinegar, oil, cream and herbs.
Season with salt and pepper.
Allow to stand in a cool place for about 30 minutes to allow the flavours to mingle.
Chill before serving and serve straight from the fridge, topping each bowl with a little garnish just before serving.