Iced Plum Tomato Soup with Horseradish

Name: Iced Plum Tomato Soup with Horseradish
Yield: Serves 4
Cuisine: British
Ingredients: ½ garlic clove, peeled and blanched in boiling water for 2 minutes; salt and freshly ground black pepper; 60-70 g mixed tomatoes (red and yellow cherry, plum, etc.); about 20-30 g freshly grated horseradish; 250 g cherry tomatoes; 150 ml tomato juice; 2 tablespoons olive oil; 250 g ripe red tomatoes, halved and deseeded

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
Starter
Dinner
Soup
Vegan
Summer
August
Gluten-free

Method

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