Instructions: Score the tops of the tomatoes blanch in boiling water for about 20 seconds or until you can remove the skins and deseed.

Grill the peppers whole (to achieve a really sweet pepper taste they should be grilled until black) rest in a covered bowl then peel and finely chop them.

Put the chopped peppers in a warmed thick bottomed pan with 2 tablespoons of extra virgin olive oil and the chopped red chilli.

Add a pinch of salt and fry slowly for about 5 minutes.

Add the chopped garlic and cook for a further 2 minutes.

Then add the roughly chopped tomatoes and cook for about 10 minutes with another pinch of salt and the red wine vinegar so that they sort of melt and infuse themselves together. Add the stock and simmer for 15 minutes.

Season to taste.

In a pestle and mortar (or a food processor) smash the basil to a pulp with a pinch of salt.

Stir in the remaining olive oil and a drop more red wine vinegar.

Drizzle the mixture generously over your soup.

I like this soup hot but it can be served cold in summer. It looks nice and the flavours work well together but stilt remain individual in taste. It goes welt with a toasted sandwich of mozzarella or some other creamy cheese for lunch.

Serves 6

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