Preheat the grill to high.

Grill the peppers for 10 to 15 minutes, turning occasionally until they are charred all over. Put them in a plastic sandwich bag and seal or place in a bowl and cover with clingfilm. Leave the peppers for about 10 minutes until they are cool enough to handle, and then peel away the skins and seeds.

Place the grilled peppers into a food processor or blender with the watermelon, chilli, garlic, red wine vinegar, large basil leaves and some salt and pepper and blitz until you have a very smooth soup. Pass through a sieve to remove the watermelon pips and place in the fridge for at least 2 hours until it is totally chilled. To save time, you can place it in the freezer for 30 minutes, stirring occasionally.

To serve the soup, spoon it into bowls, add a twist of pepper and scatter over the small basil leaves and feta cheese. Finally, drizzle a little olive oil around the edge of each bowl.

PS… The soup is great as it is, but you can also replace the feta cheese with some of these tasty additions: Sliced black olives. Grilled prosciutto, Parma ham or serrano ham. A spoonful of low-fat crème fraîche.

In the mood for a drink? A chilled rosé packed with fruit and zip hits the spot every time.

Takes about 30 minutes to make, plus 2 hours to chill