Serves 4 to 6.

Ingredients:

• 4 red peppers, seeded and chopped
• 1 large onion, chopped
• 1 tsp Olive Oil
• 1 garlic clove, crushed
• 1 small red chilli, sliced
• (3 tbsp tomato puree – if desired)
• 1.5 pints chicken stock
• Finely grated rind and juice of 1 lime
• Shreds of lime rind to garnish

Recipe:

1. Cook the onion and ppepers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until softened.
2. Stir in the garlic, then add the chilli with the tomato puree. Stir in half of the stock, then bring to the boil. Cover the pan and simmer for 10 minutes.
3. Cool slightly, then puree in a food processor or blender. Return to the pan, then add the remaining stock, the lime rind and juice, and seasoning.
4. Bring soup back to the boil, then serve at once with a few strips of lime rind scattered into each bowl (or add croutons).