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SQUASH USED AS SOUP CONTAINER. Take a small squash and cut off the top as in the photo to left. Scoop out the seeds from the squash with a small spoon. Place in microwave for about 5 minutes until the flesh softens. Fill the squash, leaving about 5 mm from the top to allow for expansion, with any soup already prepared. Return to the microwave and cook until the soup is boiling. Serve with the already cooked top of the squash, in place.
TOMATO SOUP. Made from your own surplus, over-ripe fruit, the flavour can be so intense that you will have to dilute it.
Take up to 1 Kg of tomatoes, roughly chop and add to a large pan. Add several peeled and chopped onions and cloves of garlic, together with ½ lt of water plus a vegetable stock cube, if you wish. Simmer gently for 10 minutes, and serve with roughly torn basil leaves or parsley, and some pepper. Alternatively, sieve out the seeds and skin, or liquidize, to a smooth consistency, before adding the basil.
TOMATO AND LENTIL SOUP. For a more substantial soup, soak 150 gm lentils for 1 hour, and place in a pressure cooker, together with 2 chopped onions, 2 sliced carrots, 500 g chopped tomatoes, 2 bay leaves and 750 ml of water with a chicken stock cube. Cook at high pressure for 15 minutes, reduce pressure slowly and season with black pepper and several dashes of Worcester Sauce.