Chilled summer soup with tomatoes and red peppers
This is best made 24 hours in advance and chilled. I think this recipe was originally on a recipe card from a supermarket, last summer! It's very good and so easy to make.
Chilled Tomato Soup with Red Peppers and Cream
600g ripe vine tomatoes
2 red peppers, quartered and deseeded
1 large onion, quartered
2 tbsp olive oil
325ml vegetable stock
2 tbsp single cream
Preheat the oven to 180°C, gas mark 4. Place the tomatoes, still on the vine, in a large roasting tray, together with the peppers and onion. Drizzle with the olive oil and toss to coat lightly.
Bake for 40 minutes or until the vegetables are soft and beginning to brown. Remove from the oven and leave to cool completely. When cold, carefully remove the stalks from the tomatoes and discard.
Place the cooled roasted vegetables in a food processor or blender and whizz until smooth (do this in batches if necessary). Pour the mixture through a sieve into a large bowl, pressing through any remaining lumps. Stir in the stock and cream. Season to taste and chill in the fridge until required. Serve cold in glasses or small cups, adding some ice cubes if you like. Garnish with a few snipped chives (optional).