Red Pepper Soup

If I'm having soup I generally want it to be comfortingly stodgy, with enough substance to it to make it worth my while at dinner time. The only exception I make to that rule is with my Red Pepper Soup. It's warming but a good deal lighter and fresher tasting than most soups of my acquaintance. This is a summer soup.


Ingredients
2 Sweet red peppers
1 large (preferably red) onion
1 clove of garlic
1 can of chopped tomatoes
Chilli oil or teaspoon chilli flakes
Salt
1 tbsp red wine vinegar (or any light tasting vinegar)

Put the whole peppers under a hot grill until the skin is charred and blistered. Turn over to make sure they are done on both sides. Like this:


Once they are done stick them in a plastic bag to cool down. The bag helps keep the steam in and makes it easier to remove the skins.

Fry the onion and garlic in the chilli oil, or vegetable oil with added chilli flakes. Once the peppers are cool enough to handle remove the skins and roughly chop them. Stir the cooked chopped peppers into the fried onion. Add the salt and vinegar and keep stirring until the mix looks like it's all melding together.

Add the chopped tomatoes and a further can full of water. Simmer for a further 10 minutes and check for seasoning.

This makes two extra large or three regular sized portions. I'd recommend it with something lactic and creamy on top, like a dollop of creme fraiche or some mozarella.

* * * * * * * * * * * * *

EDIT: I have just found out that this is also rather nice served cold with a couple of spoons of lemon pearl barley mixed in and taken in a pot as a packed lunch.