For the bell pepper and tomato cold dish, preheat the oven to 160° C. Rub the bell pepper thinly with olive oil and roast in the oven for about 20 minutes. Peel off the skin and dice.
Now cook the bell pepper pieces together with the shallots, the clear vegetable soup and the tomatoes for about 20 minutes with the lid closed. Then finely puree, pass through a sieve and season with salt, pepper and sugar and chill.
Mix cream cheese, crème fraiche, salt, finely chopped olives, basil and pepper and spread the cold dish with a dumpling of cream cheese each. Drizzle with extra virgin olive oil and serve the bell pepper and tomato cold dish cold.