Tomato Soup

This soup is great either hot and cold (for those really sticky summer days)

Ingredients >     4 Tbsp olive oil >     2 large red onions, chopped >     3 garlic cloves, crushed >     2 kilos ripe tomatoes (plum tomatoes are perfect), roughly chopped >     1-2 Tbsp soft (light) brown sugar >     2 Tbsp Balsamic (or other red wine) vinegar >     1 Tbsp brandy (optional) >     750 ml vegetable stock >     Salt and freshly ground black pepper >     A few basil leaves, hand shredded (optional) >     A good pinch of ground cumin (optional) >     Snipped chives to garnish (optional) >     Chilli oil (optional)

Steps 1.     Heat the olive oil in a large saucepan and add the onions and garlic. 2.    Cover the pot and let them gently cook, on a small flame, until they are soft but not brown. This takes about 10 minutes. 3.    Add the tomatoes, sugar, vinegar, and stock. I also add basil leaves, brandy and cumin. 4.    Season well and bring to the boil. 5.    Cover the pot, turn down the heat and simmer* for 30 to 40 minutes, stirring occasionally. 6.    Use a hand blender to liquidize the soup. 7.    This soup is great both hot and cold. Serve straight, or with a garnish of snipped (cut using scissors) chives, or a drizzle of chilli oil. * Note to beginner cook son:  Simmer means that it is on the smallest flame possible.