A summer inspired soup which is great served with some crusty bread. It can be made all year round with this method using tinned tomatoes. However, if you have really flavoursome fresh tomatoes, use them instead.
1 x 400g tin chopped tomatoes
1 tbsp sherry vinegar
2 cloves garlic, crushed
½ cucumber, roughly chopped
½ small red onion, chopped
400ml good quality tomato juice
1 red pepper, deseeded, de-ribbed and roughly chopped
3 tbsp extra virgin olive oil
1 tbsp honey
10 drops Tabasco sauce
1 tsp Worcestershire sauce
Optional garnish: tiny diced tomato, red onion and chopped mint leaves
salt and freshly cracked black pepper
- Put the chopped tomatoes, vinegar, garlic, cucumber, red onion, tomato juice and red pepper in a blender and whiz to a purée (for an even smoother consistency, pass through a sieve 2-3 times). With the motor still running slowly add the extra virgin olive oil through the feeder along with the honey, Tabasco and Worcestershire sauce. Season to taste. Cover and chill in the fridge for at least 2 hours.
- Serve in small soup bowls or cups, garnishing with any combination of tiny diced vegetables, a slick of good quality extra virgin olive oil and a good grinding of black pepper.
Note: When buying garlic, avoid bulbs with green sprouts – they’re not the fresh ones.