3 tablespoons butter 1 pound, 9 ounces ripe tomatoes, roughly chopped 3 3/4 cups hot vegetable stock 1/2 cup ground almonds 2/3 cup milk or light cream 1 teaspoon sugar 2 tablespoons shredded basil leaves salt pepper Melt the butter in a large saucepan.  Add the tomatoes and cook for 5 minutes until the skins start to wrinkle.  Season to taste with salt and pepper. Add the stock to the pan, bring to a boil, cover, and simmer for 10 minutes. Meanwhile, under a preheated broiler, lightly toast the ground almonds until they are golden brown.  This will only...
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