Bloody Mary gazpacho

Ingredients:

Soup:

• 3 packets (600g each) PnP tomato soup
• 2 tsp (10ml) smoked paprika
• 1 cup (250ml) vodka (optional)
• Tabasco sauce, to taste
• ¼ cup (60ml) Worcestershire sauce
• ¼ cup (60ml) red wine vinegar
• Juice (60ml) and grated peel of 1 lemon
• Salt and milled pepper

Salsa:

• 1 mango, diced
• 1 large or 2 small avocados, diced (optional)
• 1 red pepper, diced
• 1 punnet (250g) cherry tomatoes, halved
• 1 red onion, diced
• 1-2 chillies, chopped
• Handful fresh coriander, chopped
• Juice (60-90ml) of 2-3 limes
• Salt and milled pepper
• Glug olive oil + extra for serving
• Salted nachos, for serving

Method:

1. Mix soup ingredients together and season.
2. Chill until serving.
3. Toss salsa ingredients together and season.
4. Serve soup topped with salsa, a swirl of olive oil and nachos on the side for dipping.