Preheat oven to 200°C.

Make a cross on the bottom of each tomato with a sharp knife and drop them into a saucepan of boiling water for 30 seconds or until the skin begins to peel away where it has been cut. Plunge into ice-water and then peel. Quarter each tomato, remove the core and discard the seeds.

In a food processor whiz together the shallots, garlic, white bread, olive oil, salt and pepper. Add the prepared tomatoes and pulse to a pulp. Spoon into a container and freeze for at least 4 hours or overnight.

Meanwhile, roast the capsicums until blackened in the preheated oven. Transfer to a bowl and cover tightly with plastic wrap to steam off the skins. When cool, peel and discard the skin, seeds and core.

Before finishing the soup prepare the extras. I make a chilli oil by boiling sliced chillis in grapeseed oil. Everything else is standard and interchangeable - either serve alongside or on top of each soup..

To finish the soup, place the capsicum in the blender, add the frozen pulp and whiz together. Add your choice of vinegar, sherry or verjuice. Blend in enough cold water until the correct consistency is reached. Taste and adjust the seasoning. Serve with prepared extras.