Chilled spicy tomato soup
This is a take on the Spanish cold tomato soup, Gazpacho. Just quicker and only six ingredients.
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.
SERVING SUGGESTION: Sourdough bread. TIP: To deseed a chilli, cut it in half lengthways and use the tip of a sharp knife to scrape out the membrane and seeds. Wash your hands well after handling chilli.It is important to use ripe tomatoes for this soup as these will contain more flavour and juice.