Pre-heat your oven with the bake/broil option to its highest setting, add 2 red bell peppers, 1 tomato and 2 cloves of garlic (wrap the garlic in foil paper) to a baking sheet lined with foil paper, drizzle some extra virgin Spanish olive oil on the bell peppers and season with sea salt, add the baking tray to the oven for 20 minutes

Meanwhile, finely mince 2 cloves of garlic and finely dice ½ of an onion

Once the the roasted ingredients have cooled off, peel the red bell peppers, tomato and garlic, and roughly chop the bell peppers and the tomato

Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, one the oil get´s hot add the diced onions and cook for about 4-5 minutes, then add the finely minced garlics, stir and add ½ teaspoon of smoked paprika and ⅛ teaspoon of ground cayenne pepper, the roasted red bell peppers, the roasted tomato, the roasted garlics and about 4 roughly chopped leaves of fresh basil, season with sea salt and freshly cracked black pepper and mix everything together

Now add 2 cups of vegetable broth and turn up the heat to a high heat, cook for about 5 minutes, then lower the fire to a LOW heat and simmer for about 10 minutes, turn off the fire and let it cool off

Add the soup mixture to a tall plastic cylinder (or blender) add 1 tablespoon of extra virgin Spanish olive oil and puree for about 3 minutes or until smooth

Divide the soup into 2 bowls and add to the fridge for at least 1 hour to let all the flavors develop and cool off (if you are serving the soup warm skip the fridge and serve immediately)

Once you are ready to serve the soup, add some Greek yogurt on top and garnish with some fresh basil