CHILLED SPICY TOMATO BISQUE

12 Portions

1 Red Peppers – roasted, skinned and deseeded

2 slices White Bread – crusts removed

1 tbsp. Sherry Vinegar

1 clove Garlic – finely chopped

2 tsp. Caster Sugar

1 Red Chillies – de seeded and finely chopped

2 fl oz Olive Oil (Tuscany)

1 lb. Ripe Plum tomatoes – liquidised and strained

1 tbsp. Tomato Ketchup

1 lb. Tomato Juice

4 Spring Onions – finely chopped

½ Cucumber – peeled and chopped

1 tbsp. Basil Pesto

Seasoning

METHOD

1. Crumble the bread into a food processor and add the vinegar, garlic, sugar, and

chilli. Liquidize.

2. With the liquidizer running add the olive oil.

3. Follow the oil with the liquidized tomatoes, tomato ketchup, tomato juice, spring

onions, cucumber, red peppers, and pesto.

4. Blend until smooth and strain. Season.

5. Adjust with tomato juice if too thick.