Ingredients
2kg ripe tomatoes, chopped
750ml chicken stock
1 small onion, diced
1 tbs olive oil
cup dry sherry
2 tsp curry powder
Tabasco to taste (a few drops)
cup cream
170g can of crab meat, flaked (use fresh crab meat if you can)
Parsley to taste (we used a small handful roughly chopped)
Salt and pepper

Method
To make the soup fry the diced onion in the olive oil over a medium heat until translucent (3-5 mins). Add tomatoes, cook over a low heat for 5 mins. Add stock, turn heat up until simmering. Turn heat down again, cover and cook at a low simmer for 10 mins. Take off the heat and cool a little. Blend until smooth with a stick blender or other processor.

Return to the pot if you’ve removed it to blend. Add sherry, curry powder, crab meat, Tabasco, salt, pepper and stir over a medium heat for 2 mins. Add parsley and cream and stir until hot but don’t simmer or boil. You don’t want the cream to curdle or the crab to overcook.

Libby Armytage says you should consider doubling the recipe because everyone will want more.