Red Pepper with Lime
Serves 4-6
1 large onion
4 red bell peppers, seeded and chopped
1 teaspoon olive oil
1 garlic clove, crushed
1 small fresh red chili, sliced
3 tablespoons tomato paste
3 ¾ cups chicken stock
finely grated peel and juice of 1 lime
salt and freshly ground black pepper
shreds of lime peel, to garnish

1. Cook the onion and peppers slowly in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until just soft.

2. Stir in the garlic, chili, and tomato paste. Add half the stock and bring to a boil. Cover and simmer for 10 minutes.

3. Leave to cool slightly, then purée in a food processor or blender. Return to the pan and add the remaining stock, the lime peel and juice, and salt and pepper.

4. Return soup to a boil. Serve at once, with a few strips of lime peel scattered into each bowl.