How to make chilled tomato and red pepper soup

Use the fruits of your own garden to make this tasty starter

Ingredients:

2 kg ripe tomatoes, halved
8 garlic cloves
8 red peppers
2 onions, chopped
2 cups vegetable stock
4 Tbsp chopped basil
2 Tbsp chopped oregano
¼ cup tomato paste
Salt and pepper, to taste

Roast the tomatoes and garlic at 180°C for 15 to 20 minutes until soft. Grill the red peppers until blackened, place in a bowl, cover with cling wrap and allow to stand for five minutes before removing the skins and seeds. Sauté the onion until soft and add the roasted tomatoes, garlic, peppers and stock. Bring to the boil before pureeing until smooth. Stir in the herbs, tomato paste and season to taste. Serve cold with a splash of extra virgin olive oil or a dollop of basil pesto or hot with crispy croutons.