ROAST BELL PEPPER SOUP 5 red bell peppers quartered 1 tablespoon oil 2 cloves garlic 2 red onions chopped 4 tomatoes peeled and chopped 4 cups chicken stock Cracked black pepper Place pepper quarters under a hot grill, skin side up, and grill until skins are black and charred. Put peppers in a plastic bag, seal and allow to stand for 5 minutes. Remove peppers from bag and peel away skins.

Heat oil in a frypan over medium heat. Add garlic and onions and cook for 4 minutes or until onions are soft and golden. Add tomatoes and cook for 5 minutes or until tomatoes are very soft. Place peppers and tomato mixture in a blender or food processor and process until smooth. 

Return mixture to saucepan and add stock. Place pan over medium heat for 5 minutes or until soup is hot. Sprinkle with cracked black pepper and serve with toast.

Serves 4.

[The New Cook, Donna Hay]