Smoky Red Pepper Soup

Thickened with lightly dried bread crumbs and garnished with capers and anchovies, this coarsely textured pureed soup has a distinctly Spanish leaning-a kind of winter gazpacho. The crumbs are easily made by tearing the bread into pieces and whirling them in a food processor until reduced to coarse crumbs. If you have only fresh bread, dry the slices by placing them in the preheating oven for a few minutes until they barely begin to color. Yellow bell peppers make an equally attractive and flavorful soup. Spanish smoked paprika has a depth of flavor not found in other varieties. It is sold in many markets and also in specialty-food stores. If it is unavailable, substitute the best-quality medium-heat paprika you can find.