Iced Bell Pepper Soup

Cut the peppers in half, remove the stem and seeds.

Roast in the stove at 180 °C for about 1 hour, sprinkled with olive oil, cool and remove the skin.

In a large saucepan, sauté the diced shallots and garlic in the remaining oil until translucent.

Stir in the peeled bell pepper halves and the skinned, seeded tomatoes. Add the vegetable soup, bring to the boil and cook at low heat for 3 to 4 minutes.

Season with salt and pepper, cool and blend in a hand blender.

Chill well in the refrigerator. Season with Tabasco before serving and garnish with a few basil leaves if desired.

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