INGREDIENTS:

• 6 large red tomatoes, peeled and chopped
• 3 cloves garlic, crushed
• 1 large onion, chopped
• 2 sticks celery, sliced
• 1 large red pepper, seeded and chopped
• 3 spring onions, chopped
• 1 cucumber, peeled, seeded and chopped
• Large handful fresh coriander, chopped
• 45ml (3 tbsp) oil
• Juice of 3 limes
• 30ml (2 tbsp) red wine vinegar
• Juice of 1 small lemon
• 1 habanero chilli, seeded and finely sliced (reduce this amount if you want it less potent)
• 2.5ml (½ tsp) paprika
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) dried basil
• 7.5ml (1½ tsp) runny honey
• Salt and freshly ground pepper, to taste
• 2.5ml (½ tsp) Tabasco sauce
• Tomato juice (optional)

METHOD:

This refreshing cold soup from Spain was initially made with bread, garlic, olive oil, vinegar, salt and water. Tomato was a relatively late addition, and the Mexicans added heat with chilli.

Serves 4

Place the tomatoes, garlic, onion, celery, pepper, spring onions, cucumber and coriander in a food processor and pulse until blended but still chunky. Add the remaining ingredients and mix, adding a little tomato juice if it the soup is too thick. Refrigerate for at least 4 hours, or until well chilled. Serve with guacamole on the side, to put out the fire.