Chilled Mushroom and Tomato Soup with Green Chilli

Name: Chilled Mushroom and Tomato Soup with Green Chilli
Yield: Serves 6
Ingredients: 3 large cloves garlic; 450 g/1 lb ripe plum tomatoes; 2 fresh green chillies; 225 g/8 oz chestnut mushrooms; 1 rounded teaspoon paprika; 5 tablespoons olive oil; juice of 1 lemon; 1 teaspoon ground cinnamon; 1 rounded tablespoon tomato purée; juice of 1 orange; 6 tablespoons plain yoghurt (optional); 600 ml/1 pint water; fresh lovage or mint leaves, to garnish

Preparation info

Serves
6

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

Cold tomato and vegetable soups can be wonderfully refreshing, like the Spanish gazpacho. Unlike gazpacho, the ingredients for this recipe are cooked rather than raw, which I think brings out the flavours more fully.

Ingredients

450 g/1 lb ripe plum tomatoes
3 large cloves garlic

Gluten-free
Vegan
Soup

Method

Put the tomatoes in a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and cut into cubes. Peel the garlic and slice thinly. Slice the mushrooms fairly thinly. Cut the chillies lengthways under running water, discard the seeds and stem and then slice the chilli halves across very thinly. Put the olive oil and garlic in a large saucepan over a medium heat. Let i