Turkish Tomato Soup

Method

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1. 1Halve the tomatoes and grate them on the cut side; the skins stay in your hand and can be discarded. Out of season, use one 400 g can of chopped tomatoes.
2. 2Melt the butter in a pot over medium heat, add the flour and stir constantly for 2-3 minutes until it smells toasty and colors lightly.
3. 3Stir in the tomato paste for 1 minute, then add the grated tomatoes. Cook for 5 minutes until slightly reduced and thickened.
4. 4Gradually whisk in the hot water, then add the salt, sugar and pepper. Bring to a boil, lower the heat and simmer for 10-12 minutes.
5. 5Take the pot off the heat and blend with a stick blender until smooth. Skip this if you like a more rustic texture.
6. 6Warm the milk in a bowl with a couple of ladles of soup, then stir it into the pot. Bring just back to a simmer and remove from the heat; it should be creamy but pourable.
7. 7Ladle into bowls, top with grated cheese and serve hot, ideally with toasted bread cubes.