8 ripe tomatoes
a pinch of celery salt
dash of Worcestershire sauce
dash of Tabasco sauce
150g/5oz/scant ⅔ cup low-fat natural yogurt, well chilled
4 ice cubes, crushed
2 small celery sticks to serve
1 Quarter the tomatoes and put them in a blender.
2 Season with celery salt, Worcestershire sauce and Tabasco sauce. Add the yogurt and blitz until smooth.
3 Fill two large glasses with crushed ice, pour the tomato mixture over the top and serve with the celery sticks.