This is a delicious, refreshing starter for the summer months. It's a bit similar to a gazpacho in that it's served cold. But the flavour is different due to the roasting of the vegetables before hand. It's "borrowed" from Gordon Ramsay's Chef for all Seasons. I find the idea of mixing in a salad in the middle of the soup quite interesting, and the texture works really well. Give it try.
Ingredients:Soup
3 tbsp olive oil
2 large red peppers (aprx. 500g)
6 large red tomatoes (aprx. 500g)
4 challots
12 fresh basil leafs
1 sprig thyme
1 small bay leaf
800 ml tomato juice
100 ml cream
Salad
250g white crab meat
1 apple
1 baby lettuce (e.g. romaine)
1 ripe avocado
salt and pepper
Sauce
4 tbsp mayonnaise
1 tbsp tomato pure
some drops of hot chili sauce
juice of 1 lime or 1/2 lemon
Chop the vegetables for similar sized pieces. 
Sauté gently for about 5 minutes, stir and cover. Cook gently for 10 minuts.
Remove the bay leaf and the thyme.
Add the tomato sauce.
And the cream.
Let the soup cool off, then blend it with a stick blender. Taste it and adjust with salt if necessary. Place in fridge until completely cooled down.
For the salad, slice the lettuce finely.
Peel and chop the apples finely into small cubes.
Add the lettuce and apples to the crab meat in a bowl.
Mix the mayonnaise, tomato pure, a few drops of chili sauce and the juice of 1 lime or lemon.
Mix in the sauce and leave for at least 30 minutes for the taste to develope. You can easily leave it overnight.
Just before serving, add the finely diced avocado.
Place a form in the middle of the plate and fill it with the salad. Carefully lift it up.
Carefully ladle out the cold soup around the salad. Clean off any drops.
Drizzle a few drops of olive oil for decoration.
Ready to serve.
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