Creamy garlic and roasted pepper soup: José Pizarro's recipes for light summer lunches

Summer in Spain is pleasant, but it can get extremely hot. The pace of life slows down, and lunches and dinners tend to be long and relaxed, with cold, light dishes, like this zorongollo, a simple cold tapa, which is best served with a beer fresh. Milk and Roasted Garlic Soup is one of my family's favourites: refreshing and utterly delicious.

Zorongollo (top photo)

Love it grilled or roasted peppers; the aroma they give off is earthy and smoky, and really relaxes me. A few tips: use a good sherry vinegar and a really green extra-virgin olive oil. Plus, this recipe is even better when the peppers and tomatoes are barbecued for a wonderful charred flavor.

Prep 10 minCook 45 minRest Overnight For 4

3 very large red bell peppers2 large vine tomatoes3 garlic cloves, skin onOlive oil, for drizzlingSalt and black pepper1 small red onion, peeled and thinly sliced2 sprigs of fresh thyme , plucked leaves, plus extra for serving2 tablespoons sherry vinegar

To serve4 slices of toast, made with crispy fresh bread2 hard-boiled eggs, sliced6-8 anchovies ( optional)1 tablespoon capers2 teaspoons sherry vinegarExtra virgin olive oil, for drizzling

The day before eating, heat the oven to 220 C (fan 200 C)/425 F/gas 7. Arrange the peppers, tomatoes and garlic on a baking sheet, drizzle with oil, well season, then roast for 45 minutes, until softened.

Transfer to a bowl, cover with cling film and let cool. Once cooled, peel and discard all the skins, making sure to reserve the juice for the marinade.

Put the tomato flesh and the garlic in a mortar and crush. Tear the flesh of the pepper into long strips, discarding the pit and seeds, then toss with the tomatoes, garlic and juice. Add the onion and thyme, toss to combine, then stir in the sherry vinegar, cover and let sit in a cool place overnight.

The next day, serve the zorongollo on fresh toast, topped with sliced ​​hard-boiled eggs, torn anchovies and a caper scatter. Drizzle with a little sherry vinegar and extra virgin olive oil, add some thyme leaves and enjoy.

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