Andrew Fairlie’s Chilled Standhill Farm Soup


Serves 40

4 kg Scotty Brand tomatoes (cut into quarters)


3 red peppers (sliced)

1 large white onion (sliced)

4 sticks celery (sliced)

8 cloves garlic (crushed)

1 sprig thyme leaves

3 sticks lemongrass (bruised)

1 cucumber (peeled, deseeded and sliced)

1 packet basil

300 ml. olive oil

3 tbs Worcestershire sauce

tabasco sauce



Print Recipe


  1. Heat half the olive oil in a large pan.
  2. Add the sliced peppers, onion, celery, cucumber and garlic. Season with salt & cook over a medium heat until soft.
  3. Add the herbs, lemongrass and half of the tomatoes. Continue to cook until all the vegetables are tender. Remove from heat and leave to cool to room temperature.
  4. Pass the remaining raw tomatoes through a potato ricer into a bowl.
  5. Pass the cooked tomato, mix through the potato ricer and mix with raw tomatoes. Mix together.
  6. Pass this mixture through a fine sieve.
  7. Season with soy, Worcestershire sauce, Tabasco and salt to taste.
  8. Whisk in the remaining olive oil and chill over ice.  If the mix is too thick, adjust the consistency with iced water.
  9. Serve when thoroughly chilled. We recommend serving in small shot glasses with a straw as a fun canape!