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Recipe: Andrew Fairlie Chilled tomato soup

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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
 

  • 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.