Preheat the oven to 220C/430F/Gas 7.
Place the tomatoes and pepper into a roasting tin and drizzle over the olive oil. Season with salt and freshly ground black pepper, then roast in the oven for 45 minutes, or until the tomatoes are soft and their skins lightly blackened in places.
Pour the vegetable stock into the roasting tin with the vegetables and scatter over the basil leaves. Place the tin over a medium heat and bring to the boil, cooking for 1-2 minutes.
Allow the mixture to cool, then pour into a food processor, reserving a quarter of the vegetables, and blend until smooth. Chop the reserved tomato and pepper.
Season the soup with salt and freshly ground black pepper and transfer to the fridge for 20-30 minutes to chill.
To serve, pile the chopped vegetables into the centre of four serving bowls and spoon the soup around. Place the toasted French bread on top, and drizzle over some olive oil. Serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.