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Ingredients
- 250g ripe tomatoes, halved and seeded
- 350ml tomato juice (V8 style)
- 1 tsp castor sugar
- 1 tsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp horseradish cream
- Dash of Tabasco sauce
- Sea salt and black pepper
- To serve
- 60g goat's cheese log
- 2 cherry tomatoes, halved
- 1 small pink radish, very finely sliced
- Oregano or flat parsley leaves
- Cracked black pepper
- 1 tbsp extra virgin olive oil
Method
Finely chop the tomatoes into small dices and place in a bowl. Add the tomato juice, sugar, vinegar, olive oil, horseradish, Tabasco, sea salt and black pepper, stirring well. Chill until required. (For a smoother soup, puree in a blender.)
Taste the chilled soup for spiciness, then divide between two stemless chilled glasses. Top with a slice of goat's cheese, halved cherry tomatoes, a few radish slices, oregano or parsley leaves, cracked black pepper and a drizzle of olive oil.
