Red Pepper Soup with Potato Skins

Red Pepper Soup with Potato Skins - Serves 4
Ingredients
4 baking potatoes
6 red peppers
12 plum tomatoes
4 garlic cloves
2 tablespoons soy sauce
salt and pepper
fresh parsley to garnish

Method
1. Preheat the oven to 200 / Gas 6.  Prick each potato several times and place on a baking sheet.  Bake for 1 hour until tender when squeezed. Set aside until cool enough to handle.
2. Meanwhile, halve and deseed the peppers, place on a separate baking sheet and roast for 10 minutes.  Halve the tomatoes and add to the peppers with the whole garlic cloves and roast for further 40 minutes.
3. Remove the skin from the peppers, and add to the food processor with the tomatoes, 1/2 pint water, soy sauce, and seasoning to taste.  Gently pop each garlic clove by squeezing and add the garlic puree.  Blend until smooth, then place in a saucepan.
4. Cut the potatoes into quarters lengthways and remove some of the flesh, leaving a thin layer of skin and potato.  Return to the ovem, potato side up, for 20 minutes or until crispy.  Warm the soup through and serve garnished with parsley with tcrispy skins for dipping.