Instructions: Cut each pepper half into quarters. Place skin side up on a grill rack and cook until the skins have charred. Transfer to a bowl and cover with a plate. Heat the oil in a large pan. Add the onion and garlic and cook until soft. Meanwhile, remove the skin from the peppers and roughly chop them. Cut the tomatoes into chucks. Add the peppers and tomatoes to the pan, then cover and cook gently for 10 minutes. Add the wine and cook for a further 5 minutes, then add the stock and salt and pepper and continue to simmer for 20 minutes. To make the croutons, cut the bread into cubes. Heat the oil in a small frying pan, add the bread and fry until golden. Drain on kitchen paper and store in an airtight box. Process the soup in a blender or food processor until smooth. Pour into a clean glass or ceramic bowl and leave to cool thoroughly before chilling in the fridge for at least 3 hours. When the soup is cold, season to taste. Serve the soup in bowls, topped with the croutons and garnished with snipped chives.

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