Jellied tomato soup

Ingredients

• 5 gelatine leaves
• 700 g fresh tomatoes
• 100 ml olive oil
• 1 shallot, peeled
• 1 clove garlic
• 1 heaped tsp caster sugar
• Sea salt and freshly ground black pepper
• handful basil leaves
• Drizzle of olive oil
• Basil leaves
• Crackers or Melba toast
• Tomatoes on the vine

Method

1. Soak the gelatine leaves in cold water until soft, squeeze them dry and dissolve them in 3–4 tablespoons of boiling water.
2. Blend the fresh tomatoes, measured olive oil, shallot, garlic, sugar, seasoning and basil until smooth, then pass through a sieve.
3. Whisk the tomato mixture gradually into the dissolved gelatine. Divide between silicone moulds or ramekins and chill for at least 2 hours.
4. Turn out and serve with olive oil, basil, crackers or Melba toast and vine tomatoes.