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.

[quicklook-recipe prep_time=”5 min, plus chilling time” cook_time=”” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

TO SERVE
• 2 tbsp yogurt
• Extra virgin olive oil
• 1 tsp paprika
• Black pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=””]

[step-item number=”1″ image_url=”” title=”” ]Finely chop the tomatoes and pepper. Mix with the remaining ingredients and stir well.
Chill until required.
[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest