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Quick chilled tomato soup
This delicious chilled soup is best served on a hot Summer's day.
Print this recipe 
Serves 4 - 6
Ingredients
600ml (1pt) chilled tomato juice
50g (2oz) fresh canned tomato puree chilled
2.5 ml (1/2 tsp) hot red pepper sauce
2.5. (1/2 tsp) grated lemon peel
2.5ml (1/2 tsp) grated orange ppel
45 - 60 ml (3 -4 tbsps) dry white wine
salt and ground white pepper to taste
little iced water
45 ml (3 tbsps) natural yoghourt
60ml 4 tbsps soured cream
6 balls of honeydew melon
6 balls watermelon
6 balls ripe pear
To garnish - mint leaves
Method
Mix tomato juice, puree, pepper sauce, fruit peel and wine together.
Season with salt and pepper, cover and refridgerate for 3 -4 hours.
Thin the soup with a little iced water if necessary.
Whisk the yogurt and cream together until smooth and light.
Divide the siup amongst 4 -6 bowls.
Spoon the yog and cream mixture into the centre of each portion and float the fruit balls on top.
Garnish with mint leaves and serve.