Ingredients
Method
1.Cut a cross through the skin on the top of each tomato and remove the core from the base. Place the tomatoes in a large glass or stainless steel bowl and cover with boiling water. Let sit for 10 minutes, then slip the skins off and roughly chop the flesh, discarding most of the seeds.
2.In the blender, place half the ice cubes, chopped tomatoes, juice, cucumber, red pepper, onion and garlic, then pulse until finely chopped.
3.Add the basil, lime juice, Worcestershire sauce, vinegar, sugar and oil, then blend until smooth. Season to taste with sea salt and pepper, chilli or Tabasco, if using.
4.Fill serving glasses with remaining ice cubes and pour over soup. Garnish with basil and cucumber.
