We stayed up all night and well into the early morning hours watching the London Olympics’ Closing Ceremony.    It was a celebration, applauding mainly British pop and rock music, but also  ballet, fashion and literature.  We loved the children’s choir, and were impressed with a dancing sketch, depicting Roman soldiers and Crusaders, and a Punjabi group of dancers, each referring to important eras in British History.  Well done London, and as Sebastian Coe declared in his closing speech: “when our time came, we did it right”!    They did indeed, in all sectors.

         Needless to say, that we were nibbling and drinking throughout the show.

We started with morsels of fresh bread and cheese and a glass of wine, then a mug or two of tomato soup, and for dessert, one or  two or more ice cream nuggets. That was really an alimentary orgy, but with an excellent excuse i.e. the London Olympics’ Closing Ceremony.

          Let me give you my tomato soup recipe, that can be served either hot or cold. 

                                          TOMATO SOUP WITH BASIL

2 tbsp olive oil

1 onion, grated

1 clove garlic

1 large apple, peeled, cored and chopped

3 large, ripe tomatoes, peeled, deseeded and chopped

1 tsp sugar or more (if the tomatoes are sour)

1000 ml (4 cups) chicken or vegetable stock

Salt and freshly ground pepper

2 tbsp basil, chopped

1 tbsp cornflour diluted in 3 tbsp water

200 ml (1 bare cup) cream, low fat, if preferred

200 g (7 oz) feta cheese, crumbled (optional)

Basil leaves for garnishing

          Saute the onions, garlic and apple in olive oil, with a tiny pinch of salt, until soft.  Add the tomatoes, sugar and stock and bring to the boil, stirring constantly.  Lower the heat, cover and simmer gently for about 10 minutes.   Add the chopped basil and simmer 5 minutes more, then remove from the fire and cool a little. 

          Blend the soup with a hand blender, sieve it if you want a smoother texture, and return it to the heat and simmer.   Add the diluted cornflour and cook and stir until the soup thickens.   Finally add the cream and the feta cheese, if using, and heat well, but do not boil.  Check for seasoning and adjust accordingly.  Serve it in soup bowls, glasses or mugs, sprinkled with freshly ground black pepper and garnished with small basil leaves.

(Serves 6-8)