Piri Piri Chilled Tomato Soup


Our fiery Piri Piri Sauce Starter adds heat to this riff on traditional Spanish gazpacho.


Prep time: 15 min | Cook time: 55 min | Yields: 2 portions



  • 1 tsp vegetable oil

  • 1 garlic clove

  • 1 ½ Tbsp shallots, chopped fine

  • 1 Tbsp Piri Piri Sauce Starter

  • 2 each basil sprig

  • ¼ cup white wine

  • 1 ½ lb ripe tomato, seeded

  • 1 cup water

  • ¼ cup heavy cream

  • Kosher salt and pepper

  • 1 tsp sherry vinegar


  1. Sweat the garlic and shallots in a medium, non-reactive pot on low heat for 3 minutes.

  2. Add the white wine and Piri Piri Sauce Starter, simmer for one minute. Add the basil springs, water, and tomato. Simmer on low for 40 minutes. Add heavy cream and simmer for another 15 minutes.

  3. Pull off of heat, and puree on medium speed in a high speed blender. Add sherry vinegar, and adjust seasoning. Puree until very smooth for about 5 minutes.

  4. Chill overnight. Adjust consistency with water or stock. Serve with croutons, chives, or fresh herbs.