Sunshine soup

Ingredients

Quantity	Ingredient
2	red, yellow or orange peppers, halved and deseeded
500g	tomatoes, halved
2 tablespoons	olive oil, plus extra for drizzling
A pinch	saffron threads, chopped
1 litre	hot chicken or vegetable stock
1	red onion, chopped
2	garlic cloves, finely sliced
1 heaped teaspoon	chopped oregano
	sea salt flakes
	freshly ground black pepper
	natural yoghurt or creme fraiche, to serve
	sesame seeds, toasted, to serve

Place the peppers and tomatoes in a baking tray cut-side down, drizzle with olive oil and place under a hot grill until the peppers blacken and the tomatoes blister. Cool down, then peel off the pepper skins. Add the saffron to the stock and set aside. Heat the olive oil in a pan and fry the onion for 8 minutes until soft. Add the garlic and fry for a few minutes. Add the grilled peppers and tomatoes, stock and oregano. Season with salt and pepper and simmer for 20 minutes. Cool slightly then blitz in a food processor or with a blender. Warm through. Serve with a swirl of yoghurt or crème fraîche and sesame seeds