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.

Spicy Tomato Cocktail Soup

Quick look

  • 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
  • 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.

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