Chilled Mushroom and Tomato Soup with Green Chilli

Preparation info
  • Serves


    • Difficulty


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.


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


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