Roasted Yellow Pepper & Tomato Soup

Preheat oven to 375 F. Arrange the peppers and tomatoes on a baking sheet, drizzle with half of the olive oil and roast until softened and lightly browned, about 40 minutes. Remove from oven and set aside.

Heat the remaining olive oil in a small pot over medium heat. Add the garlic and shallots and cook until softened but not browned, about 5 minutes. Transfer the garlic mixture into a blender and add the cooked peppers, tomatoes, cucumber and jalapeno. Puree until smooth. Add salt and pepper to taste. Chill until time to serve.