Red pepper and tomato soup (so shouldn't this be red?)

Another recipe from James McNair - and you'd think from the name, it would be much redder. OK, Patricia Brabent's photo in his cookbook is much redder but in the interest of full disclosure, my photo is unretouched. Tomatoes available lately in the great state of Massachusetts have been most unappealing and unappetizing. But come on, if they are shipped all the way from California, shouldn't they be better (sorry Barbara Kingsolver, I am weak. Although I will probably make due without until spring). All that aside, this was a very good soup. I got lots of good red pepper favor and I will make it again.