July 17, 2018


This current heatwave is making it hard to cook or do anything that makes me any hotter so I’m relying on salads and chilled soups. Gazpacho is not everyone’s favourite due to the texture so I’ve used red pepper to make a slightly thicker and smoother soup. I’ve used a really good quality tomato juice to save time but you could use fresh tomatoes and strain the seeds out or just use the flesh.


For Soup (serves 2 -3 as a starter or light meal)

1 bottle (250ml) tomato juice  – I used Turner & Hardy (

1 roasted red pepper - fresh or jarred

75g ripe strawberries - hulled

1 tsp chipotle chilli

A little iced water to chill if necessary


For garnish

1 yellow tomato - deseeded and flesh chopped only

3 strawberries - hulled and chopped

Microherbs and edible flowers

Ice cubes



  1. Add the tomato juice, red pepper, strawberries and chilli to blender – I used a Vitamix.
  2. Blend for 45 – 60 seconds until smooth.
  3. Add ice water if it is too thick – consistency should be that of a thin blended soup.
  4. Chill for at least 2 hours or overnight.
  5. Serve with ice cubes and all the garnishes

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