Cold Spicy Tomato Soup Shots
Member recipe by harrietrose24
ServingsServes 1 - 12 Portions
Team Green Britain ambassador and eco-restaurateur, Jamie Grainger-Smith, is helping inspire and encourage the British public to get greener in the kitchen with simple tips and delicious recipes. Jamie has been working with EDF Energy, Britain's largest producer of low carbon electricity, to develop low carbon recipes which use delicious and locally-grown or seasonal produce to reduce food miles as well as helping to limit the amount of food we throw away.
- 2 flavourful ripe tomatoes (150g) roughly chopped
- 1 small red pepper (150g) roughly chopped
- Half a small red onion finely (150g) roughly chopped
- 1 clove garlic
- 2 tbsp English extra virgin rapeseed oil (or EV olive oil), plus extra for finishing
- 1 tbsp white wine vinegar
- 2-3 drops Tabasco
- 1 small chilli chopped
- Half a tsp sugar
- Half a tsp celery salt
- Salt & freshly ground black pepper
- Place all the ingredients in a food processor and whizz until blended and smooth.
- Place a sieve over a bowl and strain the soup, pushing through as much as possible.
- Discard the solids and season the soup with sea salt & freshly ground black pepper.
- Chill, until very cold. (Or add a couple of ice cubes if you are short of time).
- Pour into shot glasses and drizzle with a little more oil and maybe a leaf of celery.
- Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."