This soup can be made with conventional red tomatoes and zucchini-style courgettes, in which case it will be Tomato and Courgette Soup. The source is Elaine Borish's excellent "What shall I do with all those courgettes?" and for pictures see here.
4 medium crookneck squash, chopped (remove seeds if very ripe and use more squash)
2 medium onions, chopped
2 tablespoons sunflower or olive oil
2 large "Lemon Boy" tomatoes, skinned and chopped
1 litre chicken stock or vegetable stock
1 teaspoon salt
Fresh herbs e.g parsley, basil, chives, chopped
Heat the oil in a large pan. Cook the onions and squash on low heat for 10 minutes, covered,stirring occasionally. Add the boiling stock and cook for a further 20 minutes. Tip in the tomatoes and hit the pan with your whizzy stick until smooth (or allow to cool slightly and run the mixture in a food processor / blender). Add the rest of the ingredients and cook for a further 5 minutes. Serve with a garnish of your choice or allow to cool completely and serve chilled. Serves 6.