1 kg red capsicum, deseeded and chopped into pieces
2 cloves garlic peeled and chopped
1 litre (4 cups) chick stock
juice of 1 lemon
1 large red onion chopped
Soften onion and garlic over low heat with oil. Add chopped capsicum and cook until soft (up to 20 minutes). Puree capsicum, onion and garlic. Add chicken stock. Simmer 10 mins. Cook bacon and add to soup, add lemon juice and chives. Serve with dollop of sour cream.