Greek tomato soup with feta

Place sweet pepper and 350 grams of tomatoes on a baking sheet, drizzle with olive oil, and bake in a preheated oven at 200 degrees for 15 minutes.

Place the baked vegetables in a bag, tie it tightly, and let it cool. Then peel off the skin, remove the seeds and stems.

Place roasted and fresh tomatoes, roasted pepper, crustless bread pieces, deseeded and randomly chopped chili pepper, red onion, and garlic in a blender. Add garlic oil, sherry vinegar, sea salt, sugar, and black pepper. Blend until smooth.

Put ice in the blender and continue blending. When the ice mixes with the vegetable mass, pour in olive oil in a thin stream and blend until the mixture is smooth and homogeneous.

Strain the resulting mass through a sieve, taste it, salt if necessary, and put it in the refrigerator.

Peel the cucumbers and seeds, cut them into sticks, crush the olives, remove the pit and chop coarsely.

Pour the soup into bowls, add olives, cucumbers, and crumbled feta. Drizzle with olive oil, sherry vinegar, and basil-infused oil, and add a pinch of sesame.