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Summer soup

  • 4
Summer soup


  • 1 red pepper, cut into quarters and cored
  • 1 yellow pepper, cut into quarters and cored
  • 3 courgettes, cut in half lengthwise
  • 500 grams ripe tomatoes, cut in half
  • 1 small red onion, cut into quarters
  • 2 cloves garlic
  • olive oil
  • salt and pepper
  • 1-2 teaspoons balsamic vinegar
  • 6-8 basil leaves
  • 2½ cups tomato juice
  • 1 cup very cold water


  1. Place prepared vegetables on a baking sheet and brush or spray with olive oil and season with salt and pepper. Roast at 200ºC for 30 minutes or until the edges are golden and the vegetables are tender.
  2. Puree in a food processor or blender with balsamic vinegar, basil, tomato juice and the cold water. Season with salt and pepper.
  3. Serve chilled with homemade garlic croutons and fresh basil leaves, if wished.

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