To peel the tomatoes, plunge them into very hot water, then lift them out more or less straight
away using a slotted spoon. The skin should now peel off quickly and easily. Once this is done,
chop the tomatoes roughly. In a medium pan, heat the oil and fry the chopped tomatoes, bay leaf and
chopped spring onions for a few minutes until soft and translucent, but not browned.
Gradually add the salt, garlic, peppercorns and fresh coriander to the tomato mixture, finally
adding the water. Bring to the boil, lower the heat and simmer for 15-20 minutes. Meanwhile,
dissolve the cornflour in a little cold water, and set aside.
Remove the soup from the heat and press through a sieve (strainer) over a bowl. Discard the
sieved vegetables. Return to the pan, add the cornflour mixture and simmer over a gentle heat,
stirring continuously, for about 3 minutes until thickened. Pour into individual warmed soup bowls
and serve piping hot, with a swirl of cream.