CHILLED TOMATO AND YOGHURT SOUP

Ingredients:
· 350ml natural yoghurt
· 5 tomatoes
· 4 spring onions
· 1 deseeded red pepper
· 2 tbsp (30ml) tomato puree
· dash of Tabasco
· 150ml tomato juice
· salt, pepper
· 2 tbsp (30ml) chopped chives

To serve 4:
Skin the tomatoes by scalding in boiling water and then peeling away the skin. Chop into pieces. Skin the pepper by roasting under a low grill until the skin has charred and will peel away. Then chop into pieces. Trim and slice the spring onions. Blend the pepper, tomatoes and onion together in a food processor until smooth. Season to taste and chill. Serve with a garnish of chopped chives.