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
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=””]
- 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
[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 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]