A roasted pepper soup sounds a bit autumnal but it’s been 23°C in Berlin today and this still hit the spot. It’s surprisingly light while still having all the delicious flavour of roasted red peppers and thyme. I didn’t add any potato to thicken it up which keeps it summery, I think.

Serves 2

Ingredients

• 4 large red peppers
• 3 cloves garlic, crushed
• a few sprigs of fresh thyme or 2 tsps dried thyme
• 2 tbsp olive oil
• 1.5 cup white wine
• 1 tbsp tomato purée
• bunch of fresh parsley, finely chopped
• crème fraîche (to serve)

Method

Preheat the oven to 180°C / 356°F (gas mark 4).

Roughly chop the peppers and put in a baking tray along with the crushed garlic cloves, thyme and olive oil. Season with salt and pepper and whack it in the oven for 30-40 minutes.

Once soft and fragrant, tip everything from the baking tray into a sauce pan and add the wine, tomato purée and parsley.

Simmer for 10-15 minutes or until the harsh alcohol smell from the wine has gone. Blend the mixture to your desired smoothness and season to taste. You can add water here if you’d like it a little thinner.

Serve with more chopped parsley and a dollop of crème fraîche.