Preheat the broiler. Cut the peppers and chiles in half, discarding the seeds. Place skin-side up, on a sheet of foil in a broiler pan. Drizzle with 1 Tbsp. of the oil and broil for 5 to 10 minutes, or until the skins have blistered. Remove from the heat and place in a bowl. Cover with several paper towels and leave to cool. When cool, remove the skins from the peppers and chiles and roughly chop the flesh.

Heat the remaining oil in a pan and sauté the onion and garlic for 5 minutes, or until transparent, but not browned. Add the chopped peppers and chiles and pour over the stock. Add the tomatoes to the pan, with seasoning to taste. Bring to a boil, then lower the heat, cover and simmer gently for 15 minutes, or until the peppers are really soft.

Leave to cool, then purée in a food processor. If the soup is to be served hot, return it to the rinsed pan, check the seasoning and reheat gently. If it is to be served cold, chill for at least 1 hour.

To serve, add the cream and swirl lightly, then sprinkle with a little chopped red bell pepper. Serves 4