1 onion - quartered
4 cloves of garlic
3 red peppers - seeded and quartered
2 yellow peppers - seeded and quartered
2 tablespoons of olive oil
1 tin (200g/7oz) of chopped tomatoes
600ml/21fl oz of cold water
salt
black pepper

to serve:
zest of ½ an orange
cream

METHOD

Preheat the oven to 200ºC/Gas Mark 6. Place the onion, red and yellow peppers (skin side up), and the garlic in a roasting tin. Drizzle the olive oil over the vegetables. Cook for 25-30 minutes, until they begin to brown. Remove the skin from the peppers - it should come off easily. Tip everything into a food processor together with the tomatoes, water, salt and black pepper. Process until smooth and cook in a saucepan on a low heat for approximately 15 - 20 minutes. Strain the soup and serve warm with a little orange zest and a spoonful of cream.

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