Preparation time: 40 mins
Halve the pepper, remove the core, pith and seeds and arrange on a baking tray lined with baking paper skin side up. Grill for approx. 4-6 minutes in the oven, then plunge into iced water and peel off the skin. Peel the garlic. Wash the tomatoes. Trim, wash and cut the courgette into large pieces.
Puree the vegetable stock, almonds, 2 garlic cloves and basil. Add the peppers, tomatoes, courgettes and tomato puree and blend again. Then season with Ponzu Lemon and pepper.
Heat up the oil in a pan and cook the rest of the garlic. Break up the bread into pieces and fry in the garlic oil until crispy brown. Serve the soup with a topping of croutons, basil leaves and a few drops of garlic oil.
Calorific value (per portion): 1268 kJ / 303 kcal