Phantom Forest-style gazpacho soup


With the heat wave continuing, I have rekindled my love for this classic and refreshing soup. I strain mine, which gives it a beautiful consommé-like appearance. A perfect summer starter.


1kg ripe plum tomatoes
1kg cherry tomatoes
2 x 400g Italian tinned tomatoes
2 tins tomato cocktail
2 red peppers, de-seeded and roughly chopped
1 green pepper, de-seeded and roughly chopped
1 Jalapeño chilli, roughly chopped
5 red onions, peeled and roughly chopped
1 large bunch celery with leaves roughly chopped
1 bunch coriander, roughly chopped
1 bunch basil, roughly chopped
1 bunch Italian parsley, roughly chopped
Dash of soya sauce, smoked Tabasco and worcestershire sauce to taste
150ml brown sugar. You may need to add more, depending on the sweetness of the tomatoes
150ml Sherry vinegar
Salt and pepper to taste

Mix together all ingredients and allow to stand for about 24 hours. Liquidise and leave to strain through muslin cloth over a colander. The liquid that comes through should be a clear blush colour. Taste to check flavour – it should have a refreshing savoury tomato taste, but should not be too sharp.

Served chilled and garnished with cucumber and basil oil. Enjoy !


This entry was posted in Phantom Feasts and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *