Roasted Vegetable Gazpacho

A fresh, bright Summer soup for warm days. Finish with swirl of sour cream as pictured, or add finely diced cucumber, red onion and tomato for an extra bite.

Ingredients

• 2 red peppers, halved

• 1 green pepper, halved

• 1 red onion, peeled and cut into 2

• 3 cloves garlic, peeled

• 2 red chillis

• 500g cherry tomatoes on the vine

• olive oil

• Juice of half a lemon

• Salt & Pepper to taste

Method

In a large toasting tin, place all vegetables, and drizzle with olive oil

Pre-heat oven to 180ºc

Place tray with vegetables into oven, and roast for 1 hour, or until all vegetables have softened and some are slightly charred.

Remove tray from oven and allow to cool completely.

Remove stalks and leaves from tomatoes, chillis and peppers. In a food processor, blitz all vegetables until a smooth paste is formed. Add 1/2 cup good quality olive oil and a dash of sour cream, blitz to combine.

Add salt and pepper to taste, lemon juice and stir. Refrigerate until cooled.

Serve with a swirl of sour cream and a drizzle of olive oil.

Can be made up to 3 days ahead.