Roasted Red Pepper Vichyssoise

Ingredients:

7 red tomatoes
100 g sugar
1 kg red peppers
125 cl olive oil
25 cl sherry vinegar
1/2 l poultry stock
125 cl single cream
salt and pepper

Method:

To start, brush the peppers with oil and roast them in the oven for about 10 or 15 minutes.

Meanwhile, cut the tomatoes in half and place them on an oven tray. Season them with sugar, black pepper and oil. Leave them to confit in the oven at 100 degrees for an hour or an hour and a half. Then peel the peppers and cut them into pieces. Put them in a blender jug and add the confit tomatoes, the cream and the poultry stock. Blend. Next, adjust the salt of the vichyssoise and let it rest in the fridge for an hour. And to finish, add vinegar and oil to the vichyssoise and stir. Plate it and garnish with some croutons and a vinegar tuile, which you'll have made beforehand by mixing 40 grams of sherry vinegar, 20 grams of sugar and 20 grams of flour and baking it in the oven.

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