Roasted tomato and red pepper gazpacho with quinoa

Roasted tomato soup topped with quinoa

400g tomatoes
2 red peppers halved
3 garlic cloves
1 onion halved
1tsp balsamic vinegar
300ml water
salt and pepper to taste
fresh basil
cooked quinoa to serve


Preheat an oven to 200˚C. Half and deseed peppers and cut the tomatoes in half.

Place on a baking tray together with the onion and garlic cloves (unpeeled).

Drizzle with olive oil and sprinkle with some sea salt. Roast for 30minutes. Take it out of the oven and let it cool slightly.

Squeeze out of the skin the roasted garlic, add water, basil and balsamic vinegar and liquidise everything in food processor or by using a hand blender.

Add salt and pepper to taste.

Chill and serve with cooked quinoa and fresh basil.