Chilled roasted tomato and red pepper soup

Ingredients

1 large red pepper, halved lengthways and deseeded
450g/1lb vine-ripened tomatoes
1 large red onion, peeled and quartered
4-5 large cloves garlic, peeled
125ml/4 fl.oz water
½"-1" piece fresh ginger, peeled and cut into 3-5 thin slices
1 tbsp coriander leaves, incl. stems, roughly chopped
1 tbsp fresh basil leaves
300ml/½ pint non-fat plain yoghurt
600ml/1 pint tomato juice
ground black pepper for garnish

Method

1. Place pepper halves skin side up, tomatoes, onion and garlic on a baking sheet and roast in a hot oven at 200C for 20-25 minutes, until the peppers and tomatoes blister and the onion and garlic are golden. Turn regularly.
2. Place the peppers and tomatoes into a plastic bowl, cover with cling film (this acts like a form of steaming, which makes it easier to peel the skin off the tomatoes and peppers). Leave for 5-10 minutes to cool, and then peel.
3. Into a bowl add the tomatoes, peppers and juices, along with 125ml/ ¼ pint of water and 4 small pieces of ginger. Mix together with a spoon and then transfer into a blender and give the whole amount a quick blast.
4. Then add the onions, garlic, coriander and basil plus 1 pint of tomato juice and ½ pint of yoghurt, blend until everything is smooth. Season to taste with rock salt and pepper and then give the mixture a final blast.
5. Place the mixture into serving bowls.
6. Garnish with the remaining yoghurt, sprigs of chives and serve chilled.