A cross between a Bloody Mary and a gazpacho, this chilled soup brings out the sweetness and acidity in summer’s tomatoes.
- prep 5 min, plus chilling time
- serves 4
- 2 large ripe tomatoes, halved and seeded
- 5 ounces roasted red pepper
- 2 tbsp shredded basil
- 2 cups tomato V8 juice
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 1 tsp sugar
- Good dash of Tabasco sauce
- Sea salt and black pepper
- TO SERVE
- 2 tbsp yogurt
- Extra virgin olive oil
- 1 tsp paprika
- Black pepper
How to make it
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