WE resume our series on cooking with peppers with this recipe from Rolly McGirk, who writes from New York. He will receive a bottle of 1991 Auxerrois, from Wyken vineyards.

Sweet corn and red pepper soup with coriander salsa

Serves 4-6

Ingredients: 4 red peppers

8oz (250g) sweetcorn or

kernels from 4 cobs

1-1 1/2 pint home-made, light chicken stock

salt and pepper

For salsa: palmful of

chopped fresh coriander

2-3 ripe tomatoes, blanched, peeled, seeded and chopped

1 clove garlic, minced

fresh chilli to taste, seeded and finely minced

2tbs olive oil

2tsp lime juice

salt and pepper

Preparation: Roast peppers, turning from time to time, until skin is blistered and flesh is fragrant and melting, about 20 minutes. Cool in covered bowl for 20 minutes. Bring a large pot of water to the boil. Add corn cobs, reduce heat and cook at a low boil until tender. Or simply thaw frozen corn. Tinned corn will work, too, but will taste somewhat metallic.

Slip skins off the peppers. Remove core, seeds and pith, but be careful to retain all cooking juices. Discard the trimmings. Combine corn and peppers and any roasting juices in a food processor and puree. Decant to a large saucepan. Add chicken stock until you have the desired consistency. Heat through, about 10 minutes. Season to taste.

For the salsa, combine all ingredients, taking care to wash your hands after chopping chillies. Season to taste. Serve soup with a good dollop of salsa in the centre.