Iced Plum Tomato Soup with Horseradish

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

1 suppose this delicious chilled soup is verging on being a bloody Mary - a brunchy hangover soup maybe, or just a clever lunch dish or dinner party starter. I’ve included some tomato juice here, just to intensify the flavour a little, but if you’ve got really ripe, great flavoured tomatoes you needn’t bother.


  • 250 g ripe red tomatoes, halved and deseeded
  • 250 g cherry tomatoes
  • 150


Put the ripe tomatoes in a blender with the cherry tomatoes, tomato juice and garlic. Whiz to a purée, then pass through a fine sieve into a bowl. Season with salt and pepper to taste, then chill in the fridge for an hour or two, or the freezer for 20-30 minutes if you’re in a hurry.

To serve, divide the soup among chilled soup plates. Cut the mixed tomatoes into even-sized chunks and a