Summer tomato soup

This easy recipe highlights the flavour of the tomato at the peak of its season, with delicious herbs to give it extra zing.

Ingredients

2	Garlic cloves, roughly chopped
1 Tbsp	Olive oil
¼ cup	Fresh oregano
11	Roma tomatoes, quartered (Main)
1	Red capsicum, roughly chopped
1 handful	Fresh basil

Directions

1. Heat a generous amount of olive oil in a frying pan on a low-medium heat, add all ingredients except for the basil.
2. Season well with salt and pepper, stirring well and watching the juices come out from the tomatoes, tasting as you go and adjusting seasoning.
3. Cook on low for 5-8 minutes, stirring occasionally.
4. Add basil and simmer for a further 5 minutes. Turn off the heat, allow to rest and cool for at least 8-10 minutes.
5. When slightly cool, place all the ingredients into a highspeed blender and blend until nice and creamy.
6. Reheat your blended soup on a low heat and serve.