Recipe: Chilled Tomato Basil Chilli Soup

Blend, boil, chill, serve. It's THAT easy. This rich and wholesome chilled soup is inspired by traditional Spanish gazpacho, made to eat on a hot summer's day.


3 large roma tomatoes

1 red chilli

1 bunch fresh basil

2 cups vegetable broth

2 tablespoons balsamic vinegar

Vegan yoghurt (optional)

Salt and black pepper


  1. Place all ingredients in a blender and blend until desired consistency is reached.

  2. Transfer to a medium size pot and bring to boil, simmer over low heat for 10 mins. Add salt and pepper to taste.

  3. Allow to cool for 10 mins before transferring to a serving bowl. Cool in fridge for 1 hour.

  4. Add vegan yogurt (if using) when you ready to serve.

  5. Serve chilled. (But is also delicious warmed up!)


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