Hope I have the juice & stock amounts correct, but you could make it to taste. Here's the general idea.
Red Pepper & Tomato Vodka Soup
Serving Size : 4
3 red peppers -- deseeded and chopped
2 garlic cloves -- peeled and chopped
1 medium onion -- peeled and roughly chopped
1 pint chicken stock -- approximately
1 pint tomato juice
1 tsp sugar
2 tbsp Soy Sauce (low sodium)
1 tbsp chopped fresh basil -- plus extra leaves to garnish
Freshly ground black pepper
2 tbsp vodka - or to taste
To garnish:
Sour cream
1 tomato -- seeded and diced
Put the peppers, garlic, onion, stock, tomato juice, sugar and soy sauce in a pan and bring to the boil. Lower the heat, cover the pan and simmer gently for 1 hour.
Puree the soup in batches until smooth, season with freshly ground black pepper and stir in the basil and vodka.
Serve immediately or reheat when needed, garnishing each serving with a spoonful of sour cream and a scattering of finely diced tomato and some small basil leaves. Alternatively, reheat and garnish when needed as making the soup the day will allow its rich flavours to develop.
If the peppers are very large, the finished soup may need thinning to the desired consistency with a little extra stock or water
http://www.kikkoman.co.uk/recipes/?p=674