Recipe: Andrew Fairlie Chilled tomato soup

Ingredients

• Ingredients
• Serves 40
• 4 kg Scotty Brand tomatoes (cut into quarters)
• 3 red peppers (sliced)
• 1 large white onion (sliced)
• 4 sticks celery (sliced)
• 8 cloves garlic (crushed)
• 1 sprig thyme leaves
• 3 sticks lemongrass (bruised)
• 1 cucumber (peeled, deseeded and sliced)
• 1 packet basil
• 300 ml. olive oil
• 3 tbs Worcestershire sauce
• tabasco sauce
• soy
• salt

Instructions

1. Heat half the olive oil in a large pan.
2. Add the sliced peppers, onion, celery, cucumber and garlic.
3. Season with salt & cook over a medium heat until soft.
4. Add the herbs, lemongrass and half of the tomatoes.
5. Continue to cook until all the vegetables are tender.
6. Remove from heat and leave to cool to room temperature.
7. Pass the remaining raw tomatoes through a potato ricer into a bowl.