Instructions: 6 Servings

Preheat the ovens broiler. Broil the whole peppers, turning with tongs, until the skins on all sides are charred and puckered. Remove and divide among 2 paper bags. Shut tightly and allow to stand for at least 30 minutes. Slip the skins off, then remove and discard the stems, seeds, and fibers. Chop the red peppers coarsely and set aside. Cut the yellow and green peppers into narrow 1-inch strips, and set aside separately from the red pepper.

Heat the oil in a large soup pot. Add the onion and saute until translucent. Add the garlic and continue to saute until the onion is soft and just beginning to turn golden. Transfer the onion mixture to the container of a food processor and add the red bell peppers and 1 cup water. Puree until quite smooth. Return to the soup pot along with 3 cups of water or enough to give the soup a moderately thick consistency. Add the wine and chili powder. Bring to a simmer and simmer gently over moderately low heat for 15 minutes.

Remove from the heat, then stir in the lemon juice and herbs. Season to taste with salt and pepper. If time allows, let the soup stand for an hour or 2 before serving, or make a day ahead, then heat through as needed. Garnish each serving with the reserved green and yellow pepper strips.

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