This savoury chilled tomato soup is served with poached langoustine tails and strips of pickled ginger.


  • 750g ripe Italian plum tomatoes

  • 3 garlic cloves

  • 1 red chilli, deseeded

  • 20 leaves chopped basil

  • Splash Worcestershire sauce

  • Salt and milled black pepper

  • 350ml good strong clear chicken stock

  • 3 tbsp white wine vinegar

  • 1 tsp caster sugar

  • 2 boiled langoustine tails

  • 2 slices of pickled ginger cut into strips


  • 1.

    Boil together the white wine vinegar and caster sugar until reduced and syrupy.

  • 2.

    Blanche the tomatoes in boiling water for 10 seconds. Refresh them in cold water. Cut each tomato into four pieces and remove and discard the seeds.

  • 3.

    Put the tomato flesh and all the other ingredients into a liquidiser and whizz them for about five minutes or until completely smooth.

  • 4.

    Put out a large piece of muslin cloth and fold it into two ie. Double thickness. Lay the muslin cloth over a sieve on a pan and pour in the tomato mix. Carefully tie the muslin bag up and allow the water to slowly drip through, gently squeezing. Refrigerate.

  • 5.

    Serve the tomato water in frozen soup bowls and garnish each bowl with two langoustine tails and thin strips of pickled ginger.

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