Ingredients:
250g ripe vine tomatoes, deseeded and roughly chopped
250g baby plum tomatoes, quartered
1 red onion, diced
1 green pepper, deseeded and diced
3 garlic cloves, crushed
2 red chillies, deseeded and diced
1 tbsp Billington’s Golden Caster Sugar
30ml vegetarian Worcestershire sauce
400ml tomato juice
30ml sherry vinegar
1/4 cucumber, peeled, deseeded and diced
salt and pepper to taste
method:
- Place the tomatoes, red onion, green peppers, garlic and chilli into a large bowl. Mix together well.
- Sprinkle in the sugar and vegetarian Worcestershire sauce. Add the tomato juice and sherry vinegar. Mix together and refrigerate for 24 hours.
- Place the chilled mixture into a blender and blitz until smooth. Season to taste and add extra chilli powder if you want it to have a real kick! Transport in a cool bag or with ice blocks – this is best served cold!
