Chilled Tomato Soup

Pair with Domaine Bernard Defaix Petit Chablis

Serves four

Ingredients

• 1kg ripe tomatoes
• 1 cucumber, peeled and deseeded
• 1 red onion, peeled and chopped
• 2 cloves garlic, peeled and sliced
• 1 red pepper, deseeded and chopped
• 1 yellow pepper, deseeded and chopped
• a dozen basil leaves
• olive oil
• 3 slices sourdough, diced, crusts removed
• splash red-wine vinegar
• Maldon salt and pepper

Dice the tomatoes roughly and place in a bowl with the cucumber, onion, garlic, peppers, basil leaves, a good glug of olive oil, the red-wine vinegar and the bread.

Blend in a until smooth, then season with salt and pepper. Pass through a sieve and enjoy the taste of summer.

Recipe by MARTIN WISHART - head chef at Restaurant Martin Wishart in Edinburgh (0131 553 3557, www.martin-wishart.co.uk).
Martin won his first Michelin star in 2001, was awarded a fourth AA rosette in 2005, and was Scottish Chef of the Year in 2006.

Image sourced from Bon Appetite