Chilled roast tomato and chipotle soup

This soup can also be served hot.

Ingredients

700 g	Tomatoes, ripe (Main)
2	Garlic cloves
1 to taste	Flaky sea salt
1 to taste	Freshly ground black pepper
1	Olive oil
1 bunch	Spring onion, use 2 bunches if required
1 Tbsp	Cider vinegar
2 Tbsp	Extra virgin olive oil
2	Chipotle peppers, use a can of La Morena chipotles in adobo sauce, plus 1 Tbsp of the sauce (Main)
1 small handful	Tarragon leaves
½ cup	Tomato sauce, preferably home made
1 to serve	Lemon, juice and zest
1 pot	Creme fraiche, mixed with chopped tarragon, lemon zest and flaky sea salt to serve

Directions

1. Slice the tomatoes in half.
2. Place in an oven dish and sprinkle with the garlic, flaky sea salt, freshly ground black pepper and olive oil.
3. Roast in a hot oven until tender. Cover and leave to cool.
4. Place the tomatoes and juices in to a bowl with spring onions, extra virgin olive oil, cider vinegar, chipotles plus the sauce, lemon juice, tarragon leaves and tomato sauce.
5. Blitz all in food processor until smooth. Season to taste, and chill well.
6. Spoon into bowls, and serve with creme fraiche mixed with chopped tarragon, lemon zest and flaky sea salt.