This soup can be served hot in the winter or cold in the summer.
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 simmer for at least 30 minutes. Remove the capsicums from the bag and peel off the skin. This is easier under running water. Remove the seeds and cut the pulp into large sections. Add to the soup in the pan and briefly purée the mixture using a hand blender. Fold in the zest and orange juice.
Taste! Season with salt and pepper.
Leave the soup to fully cool for a warm summer eve or serve hot topped with a few drops of herb oil.
For the oil, crush the spices and salt in a mortar. Carefully add the oil and stir with the pestle into an attractive dark green oil.
© 2011 All rights reserved. Published by Murdoch Books.