Preheat the grill to high. Place the whole peppers on a tray. Place under the grill until the skin is blistered and blackened, turning every few minutes so that all sides are charred. Transfer the peppers to a bowl, cover and leave to cool. When the peppers are cool enough to handle, remove the skins, core and seeds.
Blitz all of the gazpacho ingredients together in a food processor or with a stick blender until smooth. Season with salt and pepper.
Preheat the grill to high. Place the lemon sole fillets on an ovenproof tray, rub with the olive oil and season with salt. Grill for 3–4 minutes, until cooked through.
Serve the lemon sole with the gazpacho, topped with the pine nuts or flaked almonds.
