Reheat oven tovery hot 240ºC / 220ºC (fan-assisted)
Quarter peppers, discard seeds and membranes. Roast pepper, skin-side up, and tomato, cut-side
up, on lightly oiled baking trays, uncovered, about 15 minutes or until pepper skin blisters and
blackens and tomato softens. Cover pepper pieces with plastic or paper for 5 minutes; peel away
skin, cover to keep warm. Cool tomato 5 minutes; peel away skin.
Heat oil in large saucepan; cook onion, garlic and chilli, stirring, until onion softens. Add
pepper and tomato; cook, stirring, 5 minutes. Add the water and stock. Bring to a boil then reduce
heat; simmer, uncovered, 10 minutes.
Blend or process tomato mixture, in batches, until smooth. Pass through fine sieve into large
saucepan; discard solids.
Divide soup among serving bowls; top with soured cream and chives.
Serve with toasted tortilla strips, if desired.