Slide the peppers under a hot grill and cook until charred and collapsed. Pack into a brown bag and wrap up until cool enough to handle then skin, discard seeds and chop.

 

Soften the onion in the oil. Stir in the garlic, then the chopped peppers and a little seasoning. Pour in the stock and simmer for about 20 minutes. Purée and, if necessary, thin down with more stock. Correct seasoning. Chill well.

To make the coriander- chilli ice cream: Use storebought pesto, or pound a good handful of blanched coriander leaves with a chopped chilli or two, garlic and enough olive oil to make a thick paste. Fold the pesto into the whipped cream and freeze.

To serve: Add some tiny balls of the pesto ice cream to plates of the chilled soup. Add a few coriander leaves and a drizzle of olive oil.