1 kg tomatoes (large and juicy)
2 tbsp butter
1 small onion, sliced
1 cup stock of mutton or chicken
½ cup cornflour
Salt and pepper to taste
2 slices of bread (cut into small strips)
Grated cheese
 

Method:

• Boil tomatoes by dipping them in hot water for 1-2 minutes, it looses the skin and makes it easy to peel off.
• Cut the peeled tomatoes into halves and squeeze out the seeds.
• Blend the tomatoes in a food processor.
• In a pan over medium heat, melt the butter and fry the onion slices.
• Add the tomato puree and chicken stock and season with a dash of salt and pepper.
• Mix with a wire whisk and cook until a smooth soup consistency is obtained.
• Fry the strips of bread in a little butter until crispy and sprinkle over the soup and serve.