Roasted pepper soup

Ingredients

• 1 onion
• 4-5 garlic cloves
• 2 red bell pepper
• 2 yellow bell pepper
• 2-3 Tbsp olive oil
• 1 orange
• 200 gr canned chopped tomatoes
• 600 ml cold water
• salt and black pepper

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Preparation

• Preheat the oven at 400F. Put the onion, garlic, bell peppers in a roasting pan.
• Drizzle the oil over the vegetables and mix well, then turn the pieces of pepper skin side up. Roast for 20-30 minutes, until slightly charred, then allow to cool.
• Squeeze the garlic flesh out of the skins into the food processor. Add the roasted vegetables, orange rind and juice and tomatoes.
• With the motor running add the water. Season well and chill for 30 minutes.

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