We usually blend the soup base until it’s quite smooth, and then add some chopped cucumber for a little texture; I love putting in bite-sized pieces of fresh mozzarella, too. Sometimes we go crazy and add little crispy-fried slices of zucchini. Put your own spin on it and add some chili or spices to suit your mood!
Red bell pepper
Extra virgin olive oil
1⁄2 Small, chopped
1⁄8 Cup (2 tbs), crumbled
1. Preheat the oven to 450 F.
2. Using a sharp knife, cut off the base of the garlic.
3. On a baking rack over a roasting pan, place garlic, tomatoes and bell pepper and broil in the oven until they blacken turning every 5 minutes.
4. Once the tomatoes are soft, remove them from the roasting pan.
5. Let the tomatoes cool slightly, peel and discard their skins.
6. Take out the roasting pan once the bell pepper is charred from all sides.
7. Place the bell pepper on a plate, cover with kitchen paper and allow to cool.
8. Peel the roasted garlic and bell paper cooled.
9. Cut the tomatoes in half, and scoop out the seeds.
10. Put the tomatoes, pepper and garlic into a food processor and process them for 30 seconds or until the mixture will still be a little chunky.
11. Add the salt, pepper, vinegar and olive oil and process for 30 more seconds or until smooth.
12. Cover the soup and refrigerate the soup for at least 2 hours.
13. Serve the chilled soup in a soup bowl and sprinkle with cucumber and mozzarella on top.