Love a summery, fresh, chilled gazpacho? So do we. And we've made this festive starter that much easier this year with our Pesto Princess Fresh Tomato Soup.
Preheat the oven to 180°C and chill the sachet of soup.
Place the red peppers on a lined or non-stick baking sheet, toss in olive oil, season with salt and pepper and roast for between seven and ten minutes. Remove and set aside to cool.
Evenly split the soup between four small glasses or bowls and serve with cucumber ribbons, a dollop of Pesto Princess Basil Pesto, fresh basil leaves and roasted red pepper strips.
