Name: Roasted pepper soup
Yield: 6 servings
Cuisine: Bistro
Ingredients: 3.00 pepper yellow, red and green, chopped; 6.00 tomatoes quartered; 1.00 butternut peeled and cubed; 2.00 onions peeled and cubed; 0.00 olive oil or olive tapenade salad dressing; 200.00 ml coconut milk; 0.00 sea salt and freshly ground black pepper; 0.00 puff pastry strips, to garnish

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Ingredients (8)

3.00	pepper — yellow, red and green, chopped
6.00	tomatoes — quartered
1.00	butternut — peeled and cubed
2.00	onions — peeled and cubed
0.00	olive oil — or olive tapenade salad dressing
200.00 ml	coconut milk
0.00	sea salt and freshly ground black pepper
0.00	puff pastry — strips, to garnish

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Method:

Preheat the oven to 180 &degC.
Place the peppers, tomatoes, butternut and onions in an ovenproof dish and drizzle with olive oil or dressing and roast for about 30 minutes or until slightly blackened.
Place in a saucepan, add 500 ml water and the coconut milk.
Bring to the boil and simmer rapidly for 10 minutes.
Process in a food processor until smooth, strain through a sieve and season with salt and pepper to taste.
Pour into soup bowls and garnish with strips of puff pastry.

Hints
Chop 10 olives and add to the olive oil with a bit of garlic and fresh basil.
To make puff pastry strips, roll out a 400 g roll of frozen puff pastry until slightly thinner and cut into long strips about 3 cm wide. Roll a pastry lattice cutter over the pastry strips. Whisk an egg yolk with a little milk and brush the pastry strips with the mixture. Arrange the strips on a baking sheet and bake at 200 °C for 10 minutes or until golden brown.