Soup of roasted Sorriso pointed pepper with roasted bacon, goat cheese and pine nuts and basil.

Preheat the oven to 180 °C

Clean and roughly chop the shallots and garlic

Cut the basil into strips and crumble the goat’s cheese

Put a pan on a low heat with 1 litre of water and the vegetable stock cubes

Put the 8 Sorriso pointed peppers, sliced shallots and garlic in an ovenproof dish. Sprinkle with some salt, pepper and olive oil

Put the dish in the oven for about 30 minutes. Turn the Sorriso pointed peppers over after 15 minutes so that all sides are roasted. Leave aside to cool, then peel the Sorriso pointed peppers and remove the seeds

Place a frying pan on a medium-high heat and fry the pine nuts until golden brown. This will take approximately 10 minutes

Add the Sorriso pointed peppers, garlic, shallots and oil from the ovenproof dish to the stock.

Whizz with a hand blender until smooth. Put the pan on a medium-high heat and let the mixture cook for about 20 minutes. Stir occasionally and add some salt and pepper to taste

The soup is ready to serve! Ladle the soup into the bowls and finish with the bacon strips, pine nuts, crumbled goat’s cheese and basil