Cold Bell Pepper Soup

Wash peppers, cut into quarters and place on a baking tray. Roast in the oven on broil until the skin forms black blisters. Cover with a wet dishcloth.

Remove the skin from about a third, finely dice the peppers and set aside.

Roughly dice the remaining peppers with skin and sauté with the diced shallots, diced tomatoes and garlic cloves in just over half the olive oil. Dust with paprika powder, add vegetable soup and tomato juice. Simmer for about 15 minutes. Season with salt, puree, pour through a fine sieve and let cool.

Arrange with the diced peppers set aside and drizzle with remaining olive oil.

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