Red Capsicum Soup with Orange and Tarragon-Basil Oil

For the Soup

• 4 red capsicums (bell peppers)
• 3 tbsp olive oil
• 1 large

If you have a gas cooker, light the burners. Lay the capsicums on the burners and scorch the capsicums until black. Turn regularly. If you do not own a gas cooker, it can also be done under the grill. Place the blackened capsicums in a plastic bag and seal. In the meantime, put a pan on the heat. Heat the olive oil and sauté the onion. Then add the garlic and tomatoes. Pour in the stock and sim