Red Bell Pepper Soup

1. For the soup: Sear the peppers on the grill or over the open flame of the stove, turning frequently until blackened on all sides.

2. Place the blackened peppers in bowl covered with a cloth or a brown paper bag rolled closed.

3. Meanwhile, peel and dice the onion. Juice and zest the orange.

4. In a soup pot, over medium high heat, sauté the onion in olive oil with sea salt. Add the garlic, tomatoes (including liquid), and broth. Simmer for about 30 minutes.

5. Remove the peppers and peel off the skin in a bowl of water and discard. Remove seeds and pith, and discard. Chop the remaining pepper flesh coarsely, and add to soup.

6. Using an immersion blender (or standing blender), briefly blend the soup until chunky, not smooth.

7. Stir in orange juice and zest.

8. For the herb infused olive oil: Place herbs in a blender or food processor with olive oil. Pulse until smooth. Season with sea salt and fresh ground black pepper to taste.

9. Serve cool or hot drizzled with basil tarragon oil.