All-red soup

Like gazpacho

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You need: (for 5 people)

• 1.7kg of tomatoes
• 1 nice red pepper
• 2 yellow onions
• 2 tablespoons of olive oil
• 500ml vegetable stock
• 1 teaspoon of sugar
• 3cl of tomato, basil and smoked paprika vinegar
• Salt & Pepper

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1. Preheat the oven to 190°C and place the rack halfway up.
2. Cut the pepper, tomatoes and onion into quarters and place them in a large dish, skin side down.
3. Add the olive oil, tomato vinegar, basil, smoked paprika, salt and pepper.
4. Bake for 45 minutes, or until the onions start to caramelise.
5. In a saucepan, empty the contents of the dish and blend with a hand blender.
6. Mix with 250ml of stock.
7. Add the rest of the stock, ladle by ladle, mixing between each spoonful. Stop when you reach the desired texture.
8. Add the sugar and mix. Serve with croutons.

Tip: This recipe can also be created with Espelette pepper vinegar or basil balsamic.

You don’t have the tomato, basil, smoked paprika vinegar? Find it in our shop