Michel Roux's Tomato Veloute with Pistou Recipe | Food Network UK

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large onion, finely diced
• 2 cloves garlic, finely chopped
• 1.5kg ripe tomatoes, roughly chopped
• 1 large red pepper, diced
• A generous pinch of piment d’espelette
• 500ml vegetable stock
• Salt and freshly ground pepper to season
• Pistou
• 200g basil leaves
• 2 small cloves garlic, peeled
• 160ml extra virgin olive oil
• 1 tbsp course sea salt
• ½ tsp piment d’espelette
• Zest of ½ lemon (optional)