Preparation

1. Roast and peel the bell pepper: place the whole pepper on the grill or on the barbecue and turn regularly until all sides are blackened. Put the pepper in a plastic bag and seal it, or in a container with a lid. It will steam inside the bag or container, making the pepper easier to peel. When the pepper is cool enough to handle, peel off the skin. Remove the stem and seeds. Cut into thin strips.
2. Peel the tomato: remove the stem and slice a shallow “X” in the bottom. Drop the tomato into boiling water and remove it after about a minute , when the skin starts to wrinkle. Plunge it into ice water to cool it rapidly, then take it out and peel off the skin.
3. Cut the tomato into large chunks and put it in the blender, with the remaining ingredients, except the cheese. Blend.
4. Add salt and pepper, to taste. Serve with some fresh cheese and pesto.

A recipe from our Chef, Nicole Anne Gagnon.