Heat your grill to high. Halve the pepper and scoop out the seeds and white bits. Grill the pepper, skin side up, for 5 mins till charred. Place the pepper halves in a plastic food bag. Pop to one side for 5 mins to loosen the skin.

Pierce the skin of the tomatoes in several places. Place in a large bowl and pour over enough boiling water so they’re just covered. Leave for 1 min till the skins start to peel. Drain and rinse under cold water so the flesh doesn’t begin to cook.

Peel the tomatoes. Halve them, scoop out the seeds with a spoon or knife and discard the skin and seeds.

Peel the skin from the peppers and discard. Peel the cucumber, reserve a quarter for later and roughly chop the larger portion.

Peel and roughly chop half the onion. Peel the garlic clove.

Place all the ingredients you’ve prepared in a blender or food processor. Add most of the parsley, keeping a few sprigs for decoration. Add 1 tbsp of the vinegar, the breadcrumbs and 10 ice cubes. Blitz till smooth.

Add 2 tbsp olive oil and blend again. Taste and add 1 tsp sugar if you think it needs it. Season. Dice the reserved cucumber. Serve the soup topped with cucumber, parsley leaves and crab meat. Drizzle over 1 tsp of olive oil on each to finish.