In celebration of Bastille Day, Yves has created this chilled Mediterranean vegetable soup alongside two other ‘terroir’ dishes.

Chilled Mediterranean vegetable soup to celebrate Bastille Day

Serves 6

• 3 large red peppers
• 6 large ripe tomatoes
• 1 cucumber
• 1 fennel
• 1 red onion
• 3 garlic cloves
• 100g tomato puree concentrate
• 2 tbsp smoked paprika
• 20g fresh basil
• Salt/pepper15cl olive oil
• 2/3 tbsp sherry vinegar

Clean the vegetables and slice/dice them into medium sized pieces.  Use a blender to mix them altogether.

While the vegetables are being mixed, add the tomato concentrate, paprika, basil, salt & pepper and olive oil.

Use a sieve to ensure that the mixture is totally smooth.

Add the sherry vinegar and serve in a soup bowl.