Spicy Tomato Cocktail Soup

A cross between a Bloody Mary and a gazpacho, this chilled soup brings out the sweetness and acidity in summer’s tomatoes.

Ingredients

• 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  

• 1

  Finely chop the tomatoes and pepper. Mix with the remaining ingredients and stir well.
  Chill until required.
  


• 2

  To serve, stir again, then spoon into small chilled bowls or glasses. Top with a spoonful of yogurt, a drizzle of olive oil and a dusting of paprika and pepper.