Red pepper and olive soup

smooth, ruby red soup with a fresh, zippy flavour and just a suggestion of spice.

Feeds 4

• 6 sweet red peppers (capsicums)
• 350 g canned plum/roma tomatoes
• Sea salt and freshly ground black pepper
• half tsp ground cumin
• half tsp cayenne pepper
• 1.2 litres chicken stock
• 2 tbsp tiny black olives
• 1 tbsp extra virgin olive oil

1. Heat the oven to 200C/Gas 6. Roast the red peppers in a baking tray for around 20 to 30 minutes until scorched and blistered.
   
   
2. Transfer to a bowl and leave, covered, for 10 minutes, then peel off the skin, catching the seeds and juices in a bowl. Strain out and discard the seeds and keep the juices.
   
   
3. Combine the skinned red peppers with the cooking juices, tomatoes, salt, pepper, cumin, cayenne pepper and olive oil in the food processor and blend.
   
   
4. Combine the red pepper liquid with chicken stock and heat to a high simmer. Add the olives at the last minute.
   
   
5. Taste the soup for salt, pepper and cayenne, and serve sprinkled with a few extra drops of olive oil.