Roasted tomato soup with basil and Tabasco sauce recipe

500g roasted (or stewed) tomatoes

125g tasso (smoked ham), chopped (optional)

3 tbsp dry basil

500ml Tabasco Bloody Mary mix

80g whipping cream

Tabasco sauce, to taste

Fresh basil, to garnish

First make a roux (see corn and crab bisque recipe). Add the onions and saute for 4-5 minutes. While stirring, slowly add all the stock to the roux mixture and bring to a simmer, allowing the mixture to simmer for 10 minutes.

Add the tomatoes, tasso (if using), dried basil and Bloody Mary mix to the base and allow to cook for two minutes. Now add the cream and return to a simmer for 2-3 minutes, then season to taste with salt, pepper and Tabasco. Garnish with fresh basil.

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