Wash the vegetables well, dry. Peel the onion and pepper. Onions sliced lengthwise into 6-8 pieces, the pepper into 4 pieces. While I have no possibility to do it outdoors, so firing up the grill in the oven at the maximum temperature.

Vegetables with olive oil. All the vegetables are put in a fireproof dish. If you cook on an open fire, the tomatoes strung on 2 skewers.

Garlic to remove the top layer of husk. Cut head in half crosswise. Halves of garlic heads wrapped in foil, each bundle not to pour a lot of water, and wrap.

To put our vegetables in the oven under the grill for 20-30 min, depending on the operation of the grill in the oven. Bake until soft, once the vegetables turn over. If you cook on an open fire: vegetables lay on a rack in a well-burned coals and grill turning regularly, until soft, about 20 min. At the same time in a saucepan pour in the tomato passata, add the finely chopped Basil leaves (a few to leave for filing), coriander, salt and black pepper. Heat to boiling and remove from heat.

Ready veggies chopped pretty finely (I take off the skin). Press out the garlic from the peel and also cut into. Mix the Passat (flesh pureed tomatoes) vegetables, bring to boil and remove from heat.

Pour the soup plates in the center to put a good spoonful of yogurt, drizzle with olive oil, sprinkle with pepper, decorate with Basil leaves. Podavat immediately.