Recipe: Andrew Fairlie Chilled tomato soup

It’s National Tomato Week and it’s sunny! So perfect weather for some chilled tomato soup.  This recipe is from Andrew Fairlie who made some and gave us all a taste at the launch of Scotty Brand Scottish tomatoes earlier this year. Click here to read about our visit. 

I’m not a big fan of chilled soups, or I’ve just had some bad gazpacho on holiday, this however was delicious.  I’m sure you could use it as a base for a pasta sauce as well.

scotty brand tomato bunch
Fresh tomatoes


Recipe: Andrew Fairlie Chilled tomato soup


  • 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


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

Andrew Fairlie Scotty Brand national tomato week recipe




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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