I broiled 3/4 of the tomatoes and opted for two red bell peppers instead of one as the recipe called for. I found that roasting bell peppers, placing them in a bowl covered with plastic wrap and peeling them was no trouble at all. So why have I been buying jars of roasted red peppers? I'll use fear of failure and a bit a laziness as an excuse. I should know better. Another "you can make it yourself" awakening.
While the tomatoes and peppers were broiling I pull out a large bowl and added the tomato juice , salt, pepper and pureed the remaining tomatoes and added them (I used my food processor on the tomatoes first). After the tomatoes in the oven where broiled, I processed them and then added them to the bowl. While the peppers were resting under the plastic wrap, I assembled the wraps. First the blended mixture of goat cheese, olive oil and lemon zest is spread on the wrap. Then a layer of ham, and then the arugula. Rolled them up in parchment paper and stuck them in the frig.
Lastly, I peeled the roasted red peppers, diced and processed them before adding to the bowl of the tomato mixture. I then used my immersion blender to puree the soup to a smoother texture.
Honestly, I preferred the gazpacho recipe I made prior to this soup. This was too acidic and could have used some sugar or garlic. Also perhaps more of a roasted flavor, I may not have roasted the tomatoes long enough or the addition of some caramelized onion could have given it the sweetness and smokiness it was lacking. I regret I didn't have a good amount of ham available, could have used more of that. In the end, I did enjoy dipping the wrap in the soup and found that to be a good combination. To our surprise, it was quite filling. It's amazing how these vegetable soups can fill you up.
It's time to work on the menu for next week. I have a Maltese split pea soup recipe I would like to try called Soppa tal-Pizelli. Seems easy enough for a week night meal. I think pizza may be in order again for Sunday and of course a pasta dish or two.