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Love a summery, fresh, chilled gazpacho? So do we. And we’ve made this festive starter much easier this year with our Pesto Princess Fresh Tomato Soup.
INGREDIENTS
- 1 small red pepper, cut into strips
- 1 tablespoon olive oil
- salt & pepper to taste
- 1 sachet fresh tomato soup
- 1 small cucumber, cut into ribbons
- 3 tablespoons basil pesto
- 6 small fresh basil leaves
METHOD
- Preheat the oven to 180°C and chill the sachet of soup.
- Place the red peppers on a lined or non-stick baking sheet, toss them in olive oil, season with salt and pepper, and roast for about seven to ten minutes. Remove and set aside to cool.
- Divide the soup evenly among four small glasses or bowls and serve with cucumber ribbons, a dollop of basil pesto, fresh basil leaves, and roasted red pepper strips.