Preheat the broiler. Spray the bell
peppers very lightly with the pan coating. Place under the broiler and
let them roast, turning frequently, until the skin is blackened on all
sides. When the peppers are charred, cool them slightly and peel off the
blackened skin. Remove the stems; remove the core and seeds. Chop the
peppers and set aside.
Spray the bottom of a stockpot lightly
with the pan coating. Over medium heat, add the chopped onion and sauté,
stirring until translucent, about 90 seconds. Add the garlic, tomatoes,
bell peppers, thyme, basil, honey, pepper and optional salt. Cook slowly
for 5 minutes. Add the vegetable consommé and bring to a boil. Reduce
the heat and simmer for 15-20 minutes. Transfer to a blender and puree
until completely smooth, in batches if necessary. Cool to room
temperature and refrigerate.
Just before serving, stir in the vinegar
and yogurt and taste for seasoning. Thin if necessary with additional
yogurt. Ladle the soup into shallow-rimmed soup plates and sprinkle with
the watercress leaves or chervil.