Instructions: Put the peppers on a roasting tray splash with 1 tbsp of the olive oil and roast at 220C/425F/Gas Mark 7 for 20 minutes turning once.

Put in a covered bowl and leave to cool. Peel off the skin deseed and derib and keep the flesh.

Next fry the onion and garlic in a deep pan in the remaining olive oil until transparent and soft.

Meanwhile cut open the chillies and discard the seeds.

Finely chop the flesh then add it to the onions together with the chilli soaking water peppers tomatoes coriander stems sugar and seasoning and gently stew for about 20 minutes.

Add 400ml water and gently stew for a further 20 minutes.

Discard the coriander stems and tip everything into a processor then whizz until smooth.

Sieve the mixture into a clean pan pushing through all the flesh; discard the skins and seeds.

Warm through (without boiling) and serve with coriander leaves on top.

Its important to have good flavoursome tomatoes here so use italian plum or the vineripened varieties. If you can find Mediterranean peppers (the long irregularshaped ones) use them instead of Dutch ones as they too have more flavour.

The smokiness comes from the chipotle chillies (dried smoked jalapeno chillies) which are available from some supermarkets if you cant get them use a sprinkling of smoked paprika instead. You could top the soup with some avocado tossed in lime juice or with a red onion salsa adding the coriander and a chopped avo.

Serves 4

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