Chilled spicy tomato soup
1200 g, chopped
1 cup(s), or chicken stock
fresh red chilli
1 whole, deseeded, finely chopped
1 clove(s), crushed
low-fat natural yoghurt
⅓ cup(s), (80g)
- Process tomatoes, stock, chilli, garlic and torn basil with a stick blender or food processor until smooth and combined.
- Transfer to a large bowl. Season with salt and pepper. Cover and place in the fridge until chilled.
- Remove soup from fridge. Stir to combine. Top with yoghurt and extra basil. Serve sprinkled with pepper.