TRY this recipe from Hugh Fearnley-Whittingstall's new book, River Cottage Light & Easy.

INGREDIENTS
Serves 4

1.2kg tomatoes (the riper the better)
4-5 garlic cloves, chopped
3tbsp rapeseed or sunflower oil
75g cashew nuts, plus a few extra, to finish (optional)
200ml light vegetable stock or water
A pinch of sugar (optional)
Sea salt and freshly ground black pepper

To finish:
Extra virgin hempseed or rapeseed oil
A dusting of paprika (optional)
Preheat the oven to 180C/Gas 4.

METHOD

Cut the tomatoes in half and put them in a large roasting tray (they should fit fairly snugly). Scatter over the chopped garlic, trickle over the oil and season generously with salt and pepper. Roast for 25 minutes, then scatter the cashews over the tomatoes. Return to the oven for a further 20 minutes until the tomatoes are soft and pulpy and perhaps a little charred in places.

Scrape the tomatoes, cashews and all the garlicky pan juices into a blender. Add the stock or water and blitz to a puree. Pass this through a sieve.

When you’re ready to serve, reheat gently. You can add a little water if the soup seems very thick or the flavour is too intense. Season if needed, and add a pinch of sugar if you think the tomatoey acidity needs tempering slightly.

Ladle into warmed bowls and finish with a swirl of extra virgin oil, plus a few chopped cashews and a dusting of paprika if you like, and a generous sprinkling of pepper.

River Cottage Light & Easy by Hugh Fearnley-Whittingstall is published in hardback by Bloomsbury, priced £25. For River Cottage food videos, visit rivercottage.net/food-tube