Simple ingredients of seasonal fresh plus a couple of store cupboard must-haves and you've this easy colourful summer soup. Roast the tomatoes first to let the flavour flood.

1.5 kg ripe tomatoes, ideally Pacchino (plum) variety but any will do

some extra virgin olive oil

good handful of capers (or to your taste) – in salt or brine

good handful fresh basil

some grated Parmesan

1 tbsp Green Thai Curry paste

sea salt & fresh milled black pepper

Greek yoghurt or sour cream – around 250ml

Pre-heat oven to 200°C (fan). Wash tomatoes and slice in half. Place skin side down on a metal baking tray.
Rinse the capers in a sieve from the brine or salt and shake to drain. Toss over the sliced tomatoes. Rip up some fresh basil and toss over as well. Sprinkle on some sea salt and grind over some black pepper. Drizzle the tomatoes with a couple of tbsps extra virgin olive oil, then sprinkle on some grated Parmesan and place them in the pre-heated oven to roast up for around 30 minutes until soft through and browning a little on top. Remove the tomatoes and allow to cool.
Place the tomatoes and the Green Thai Curry Paste in a blender or food processor (the latter leaves the soup coarser), and blend up until a thick puree; add some water to loosen to the desired thickness. You will need to blend the tomatoes in batches.
Place the tomato soup in a saucepan, if reheating, and add more water at this stage if you find it too thick. Reheat to desired temperature. If you want it cold, don’t reheat and simply chill in a fridge for a couple of hours.
When ready to serve, stir through one tbsp thick yoghurt or sour cream. Serve with extra yoghurt dolloped on top and garnish with some extra capers and fresh basil. It’s nice accompanied with grissini (bread sticks) wrapped in cured ham.