This is one of my favourite soups. It can be made throughout the year with locally sourced ingredients. It freezes well and goes perfectly with grilled cheese sandwiches!
Pre-heat oven to 450 F.
In a large bowl, toss peppers, tomatoes, onion and garlic in olive oil and coriander.
Transfer to a baking pan covered with parchment and bake until the vegetables start to soften and char, about 30 to 40 minutes.
Purée the vegetables and any juices from the pan in a food processor or blender or transfer to a soup pot and use an immersion blender.
Stir in the remaining ingredients except mint.
Serve warm or cold.
Stir in chopped mint just before serving and top with a dollop of sour cream or yogurt.
This soup can be served cold or at room temperature and is an excellent soup for a picnic. Any hearth style or rustic bread would be suitable accompaniment.