I came across this recipe in a book about cooking on a canal barge by Kate Ratliffe “A Culinary Journey in Gascony”. It makes a wonderful summery soup using loads of fresh tomatoes, but t it would be perfect for a fast day even in winter using tinned, bottled or frozen tomatoes. Adding an egg just before the end of cooking increases the protein content and gives added interest.
I would serve this over some toasted bread rubbed with garlic for a non-fast day.
So imagine yourself cruising along the Canal du Midi and stopping to buy a big bag of misshapen Marmande tomatoes, and enjoying this for lunch….
- 1 can (425g) of chopped tomatoes, or 500g fresh tomatoes, peeled and crushed (74 kcals)
- 1 onion, roughly chopped (46 kcals)
- 4 cloves of garlic, crushed (13 kcals)
- 500ml water
- Sea salt and freshly ground black pepper
- 1 large egg (70 kcals)
- A couple of sprigs of fresh thyme, leaves stripped from the stalk (or a tsp of dried thyme) or fresh basil, chopped
- Put the tomatoes, onion and garlic into a pan along with the water and season well.
- Bring to the boil, then simmer for 15 minutes.
- Bring back to a boil, beat the egg lightly and stir into the soup.
- Check and adjust the seasoning to taste.
- Remove from the heat and stir in the herbs.
- Per serving: kcals 110
- Carbs 13g Fat 3g Protein 6g
This recipe can be found in my book “5:2 Healthy Eating for Life“, available on Amazon in print or kindle format.