Believe us, this combo of flavours works perfectly for this tasty soup that we recently served at our first ever Gintastic weekend

Ingredients (serves 6)

1 kg of ripe tomatoes, halved

2 tablespoons of freshly chopped thyme

2 tablespoons of freshly chopped sage

1 tablespoon of freshly chopped (or dried) oregano

1 large onion, roughly chopped

1 fat clove of garlic, roughly chopped

50 grams of butter

500 ml of vegetable stock

1/2 cup of gin

Sea salt & freshly ground black pepper

Olive oil (roughly 2 table spoons)


Heat your oven to 200. Place the halved tomatoes into a large bowl, drizzle with olive oil and toss with salt, pepper plus the thyme & oregano. Place the tomatoes on a baking sheet – pop in the oven for 20-30 mins until the tomatoes soften.

While the tomatoes are cooking; heat a large pan with the butter and a little olive oil; add the onion & garlic and sweat down. Once the tomatoes are cooked, add those to the pan, stir well to combine adding the sage, stock & finally the gin. Simmer away for 20 mins.


Blend the soup until smooth; serve in warmed bowls with freshly made croutons, decorated with a sage leaf & a drizzle of cream.

Bon Appétit !


Posted in Recipes

Sign up for La Villa de Mazamet’s newsletter and receive fresh news from the Montagne Noire ! Be the first to get our road trip ideas, travel diaries, recipes, special offers and so on, every month.