Tomatosoup

One of the books I frequently pick up for inspiration is Hot and Spicy (Nina Deyer Hensly, Jim Hensly and Paul Loewe). It is a rather constant companion over the last years. So, planning ahead for a busy week with friends coming over on Friday I prepare a hot and spicy tomato-peppersoup, but I take a few shortcuts making it.
For 4 one needs:
15 really ripe tomatoes (I take canned peeled Italian plumtomatoes)
3 red bellpeppers, 2 tablespoons olive oli, 1 red chilipepper dices, 1 clove of garlic pulped, 2 tablespoons red winevinegar, 6 dl chickenstock, salt and peper to taste, basil (they use basilleaves, but as we all try to lose some pounds after the festive dinners, I limit it to the herb itself).

Skin the tomatoes, or cheat like I do and take canned peeled tomatoes. Halve the peppers and grill them, as the skin blackens, remove them from the grill, put them in a plastic back until cool, remove the skin, and dice the rest.
Heat the oil in a casserole, and throw in the pepper, chili and garlic, stir frequently and lower the heat after 2 minutes. Add the tomatoes, stir and bring to boil. Add the vinegar and the stock, stir well and bring to boil. Give it a minute or ten and then add salt and pepper if you wish to taste. Depends a bit on the ingredients used. Serve in preheated soupbowls, garnished with fresh basilleaves.

I serve this with slightly toasted German Landbrot or French Pain Paysanne, the glutenfree sort of course.