Chilled Tomato Soup with Périgord Garlic and Rose Petals colorful and sunny

1 In a saucepan, pour a good drizzle of olive oil, then gently cook your onion and sliced peppers. Add the garlic and thyme flowers and let simmer covered for 4 minutes.

2 Add your tomatoes cut into large chunks and the powdered sugar. Cover and let cook for 15 minutes.

3 Add 2.1 cups (500 ml) of water or vegetable stock, season with salt and add a pinch of Espelette pepper powder. Let cook for another 15 minutes after bringing to a boil.

4 Blend everything thoroughly, then strain through a fine sieve or cheesecloth.

5 Pour the soup into your serving bowl and let cool completely, then add your brunoise. Refrigerate for at least 2 hours.