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Print this Recipe    Chilli Tomato

Chilled Chilli Tomato Soup
Serves 4-6

1 kg ripe tomatoes or canned tomatoes
1 tsp sugar
2 Tbsp extra virgin olive oil
350g zucchini (diced, small)
2 cloves garlic (crushed into a paste)
1 red chilli (finely chopped) or 1 tsp chilli sauce
1 litre vegetable stock
1 Tbsp semi-dried tomatoes or 2 Tbsp tomato paste
1 Tbsp fresh basil (finely sliced)
1 tsp lemon rind (grated)
Natural yoghurt
White pepper

Skin the tomatoes by pouring boiling water over them. Leave for
a minute or so, then transfer them into cold water, and peel.

Once peeled, chop up and sprinkle with salt and sugar. In a large
pan, put the olive oil and toss in 2/3 of the zucchini. Cook gently
for a couple of minutes.

Add the tomatoes, stock and the optional chilli, garlic and sun-dried
tomatoes (or tomato paste).

Simmer for about half an hour and then refrigerate until required.
Just before serving, add the lemon rind, the remaining zucchini
and white pepper.

Serve in individual bowls and top with a swirl of olive oil, a
dollop of natural yoghurt, and a sprinkling of basil.

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