Chilled roasted pepper soup with tomatoes and basil
Preheat the oven to 200°C.
Wash and cut the tomatoes, red peppers, onion and garlic into large pieces. Place them on a baking sheet. Sprinkle with salt, pepper and olive oil.
Roast for about 30 minutes, turning the vegetables occasionally until tender.
Carefully transfer the vegetables to a bowl. Add water and season to taste.
Mix all the ingredients with your Multiquick hand blender.
Leave the gazpacho to rest in the refrigerator overnight so that it is fresh.
Chilled roasted pepper soup with tomatoes and basil
Preheat the oven to 200°C.
Wash and cut the tomatoes, red peppers, onion and garlic into large pieces. Place them on a baking sheet. Sprinkle with salt, pepper and olive oil.
Roast for about 30 minutes, turning the vegetables occasionally until tender.
Carefully transfer the vegetables to a bowl. Add water and season to taste.
Mix all the ingredients with your Multiquick hand blender.
Leave the gazpacho to rest in the refrigerator overnight so that it is fresh.
