Roast Tomato & Pickled Pepper Soup

Directions

Pickling in advance

1. Cut and roast your peppers at 180C until slightly charred before pickling in Sylt Scotch Bonnet and Lemon pickling liquid for at least 24 hours.

Making that soup

1. half your tomatoes, quarter your onions and roast with a generous amount of olive oil in the tray alongside your thyme, garlic. 40 mins at 180C should do it - you want to get them lovely and soft and every so slightly caramelised

2. In a pot get your stock, before adding in your tomatoes, onions and 3 out of 4 of your garlic cloves. Make sure to remove the thyme as otherwise the twigs will ruin the texture.

3. Add in your pickled peppers, along with a splash of your pickling liquid before blending with a stick blender until the soup is smooth. Allow to reduce until the soup has a thicker texture.

4. Whilst this is reducing, add your ricotta, spare garlic, salt and pepper into a bowl along with a bit of olive oil and give it a good mix.

5. To serve, get your soup into a bowl, and get your ricotta mix onto some toast and dive in - toast dip first.