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


  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.
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Andrew Fairlie Scotty Brand national tomato week recipe


  • Glasgow Foodie

    Mrs Foodie aka Emma loves to snuggle with Fred and Cleo, sleep and read. Can be found with gin or a pint in hand.

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