Summer tomato soup with pesto sables

Ingredients

2 cloves	Garlic
2	Onions
1 kg	Tomato (Main)
50 g	Butter
4 cups	Chicken stock
2	Potatoes
1 tsp	Dried basil
½ tsp	Iodised salt
1 to taste	Ground black pepper
2 Tbsp	Tomato paste
1 tsp	Sugar
1	Courgette
1 handful	Basil leaves

Pesto Sables

2	Sweet pastry sheet
¼ cup	Basil pesto

Directions

1. Peel onions and chop finely. Crush garlic, peel and chop finely. Place tomatoes in a large bowl. Pour over boiling water and leave for 10 minutes. Drain. Peel off skins.
2. Cut tomatoes in half and chop roughly. Heat butter in a saucepan. Add onion and garlic and cook for one to two minutes, stirring often. Add chicken stock and slowly bring to the boil.
3. Peel potatoes and cut into cubes. Add to tomato mixture with basil, salt, pepper, tomato paste and sugar. Simmer until vegetables are cooked. Mash soup with a potato masher. Wash courgette. Peel long thin shards from courgettes and cut each shard into thin spaghetti-like slices.
4. Serve soup with courgette, basil leaves and pesto sables.

To prepare pesto sables

1. Spread each pastry sheet with two tablespoons pesto and roll up as for a sponge roll. Cut on the diagonal into 2cm-thick slices.
2. Place on a baking paper-lined baking tray. Bake at 180 degrees C for 15 minutes or until golden and cooked.