Ingredients: serves 4
4 whole tomatoes, blanched, de-skinned and diced
1⁄2 punnet of cherry tomatoes
2 spring onions thinly sliced
1 whole jalapeno pepper – deseeded and minced
1⁄2 red and 1⁄2 green pepper, roasted, de-skinned and deseeded
1⁄2 red and 1⁄2 green pepper, kept raw, deseeded and finely diced
2 cloves of garlic crushed
11⁄2 teaspoons Celtic sea salt Ground black pepper to taste
1⁄2 cucumber peeled and finely diced 1⁄2 teaspoon cumin powder
Good pinch of fresh oregano
Good pinch of Cayenne pepper
1⁄4 cup olive oil
1 tablespoon apple cider vinegar Basil to garnish
Method
Place 1/2 red and 1/2 green pepper on a roasting tray, coat in a little coconut oil and bake on 180°C until charred on the outside, approximately 20-30 minutes.
When cooked remove skin and seeds.
Combine diced tomatoes, cucumber, remaining raw peppers, spring onion, jalapeno and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
Place cherry tomatoes, baked peppers, olive oil and apple cider vinegar in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato cucumber mixture; stir to combine.
Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.
Season cold soup with salt and black pepper to taste. Ladle into bowls and garnish with fresh shredded basil, and a drizzle of olive oil.
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