Preparation:
Chop up the tomatoes roughly and put in a very large saucepan.
Bring up to heat slowly till the tomatoes have gone mushy.
Remove from the heat and let cook for a while. These tomatoes are very hot so be careful!
Put the tomatoes though a Mouli or similar sieve type device to remove the skins and seeds. Make sure you get as much of the tomato pulp through as possible.
And what you have left is soup!
Put back on the heat and season with salt and a good grind of fresh balck pepper. If you want a smoother soup, blitz with a hand beater then add some cream.
You can also add Tobasco or Worcester Sauce, but personally I like it just as it is!
Serve warm, but not boiling as that tends to ruin the flavour.
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