Ingredients:

• 250g red bell peppers
• 250g tomatoes
• 200g cucumbers
• 200g zucchini
• 1 small red onion
• 1 clove garlic
• 1 tablespoon olive oil
• 2 dl tomato juice
• Approximately 4 dl water
• 2 tablespoons white wine vinegar
• 1 bunch basil
• Salt and pepper to taste

Instructions:

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1. Preheat:

Preheat the oven to 250 degrees Celsius.

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2. Prepare:

On a baking sheet lined with parchment paper, place the halved red bell peppers, quartered red onion, and large-diced zucchini. Roast in the hot oven for 30 minutes. Let them cool, then remove the stems from the peppers. Dice the tomatoes and cucumbers, reserving a small portion for garnish.

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3. Blend:

In a blender, combine the roasted peppers, zucchini, red onion, raw garlic, tomato juice, water, 1 tablespoon of white wine vinegar, 1 tablespoon of olive oil, and most of the basil. Blend until smooth. Season the mixture with salt and pepper to taste.

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4. Serve:

For serving, finely dice the remaining cucumber and bell pepper. Mix them with the remaining chopped basil, a drizzle of olive oil, and a splash of vinegar.

Chill the soup and serve cold, garnishing each portion with the cucumber and bell pepper mixture.

#Gluten-free #Dairy-free #Egg free #Paleo #Vegetarian #Vegan

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