I love this soup chilled, but it’s just as delicious served hot.
4 red bell peppers quartered and seeded
8 medium tomatoes halved and cored
1 red onion cut into 1/2-inch-thick slices
4 large garlic cloves, halved
3 tablespoons olive oil
1/2 teaspoon dried oregano and basil
1 1/2 cups water
2 tablespoons heavy cream ( tastes great without but it really smooths out the soup)
1 teaspoon fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon sugar
cracked black pepper to taste.
Toss bell peppers, tomatoes, onion, and garlic with oil and in a large roasting pan or cookie sheet broil about 4 inches from heat until edges of vegetables are charred, about 7 minutes. Stir vegetables, then broil until vegetables are tender, about 3 minutes more.
Purée vegetables with any juices from pan in batches in a food processor or blender until smooth. Stir in remaining ingredients.
Cool soup, uncovered, 30 minutes, then chill, covered, until cold, at least 2 hours.
• Soup can be made 2 days ahead and kept chilled, covered