Roasted vegetable soup

Ingredients

• 2 large cloves garlic, roughly chopped
• 7 tomatoes, quartered
• 2 red onions, roughly chopped
• 1 red pepper, deseeded and chopped
• 1 orange pepper, deseeded and chopped
• 1 red chilli, sliced
• handful cherry tomatoes
• Salt and freshly ground black pepper
• 1 tbsp olive oil

Method

1. Heat the oven to 180°C (gas 4). Sprinkle the chopped garlic with salt and leave for 5 minutes.
2. Combine the garlic and vegetables in a roasting tin, toss with olive oil and roast for about 40 minutes, until soft and caramelised.
3. Blend until smooth, pass through a sieve and pour into shot glasses.
4. Refrigerate until serving.