Roasted yellow pepper and tomato soup

Roasted yellow pepper and tomato puréed soup – serve hot or cold.

4 medium yellow bell peppers, halved and seeded
6 medium yellow tomatoes, halved, cored and seeded
2 tbsp olive oil, divided
1 English cucumber, chopped
1 jalapeno, finely chopped
1 clove garlic, finely chopped
2 shallots, finely chopped
Salt and freshly ground black pepper, to taste

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