Instructions

1. Put the fresh tomatoes, tinned tomatoes, tomato puree, water, salt and pepper in a pan, bring to the boil, stirring then simmer for 30 minutes.

2. Leave to cool slightly, then either pass through a sieve or blend in a food processor until smooth.

3. Return to the saucepan, bring back to the boil and stir in the rice. Reduce the heat and simmer for 15 -20 minutes, or until the rice is tender.

4. To serve – stir in the sherry, transfer to individual soup bowls, sprinkle with chopped parsley and serve immediately.