Halve and seed the peppers and cut into chunks. Place in a
roasting tin with the tomatoes, garlic (halve the cloves
also) and olive oil. Sprinkle with rock salt. Place in a
pre-heated oven on highest setting. Roast for around 15
minutes, stirring occasionally. Transfer to a food processor
and blend while slowly adding the vegetable stock. Continue
until the mixture is smooth. Now pour into a pan and heat
gently, seasoning to taste.
In a frying pan, heat the oil and add the garlic. Cut the
bread into small cubes and add to the frying pan, stirring
until the bread croutons take on a golden colour. Remove
croutons and drain.
Divide the soup into bowls and add the croutons and a
sprinkle of ground black pepper.