Tomato And Red Pepper Soup Recipe

• 3 fresh red peppers
• 2 tablespoons olive oil
• 1 garlic clove
• 3 (14 ounce) cans diced tomatoes
• 2 tablespoons red wine vinegar
• 2 cups chicken stock
• salt and pepper to taste

Start by roasting the red peppers. I like to stick them under the broiler. Be sure to move them so they turn black on all sides.

Move them to a bowl and cover it tightly with plastic wrap. Let them sit there for about  half an hour or until the peppers are cool enough to handle. Peel the black skin off, then remove the seeds and chop them up into large chunks.

Get out a good heavy saucepan or soup pot and heat the olive oil in it over medium meat. Add the peppers and a bit of salt and pepper. Let the peppers cook for a few minutes, then add the garlic and cook until fragrant (about 2 minutes).

Drain the diced tomatoes and add them to the mixture along with the vinegar. Cook this for 15 minutes. Add the chicken stock and puree everything with a stick blender or in small batches in your regular blender. Simmer for a few more minutes and season with salt and pepper as needed.

This is also delicious with fresh or canned tomatoes from your own garden. Take a look at this ebook on growing incredible amounts of organic tomatoes in your own garden: Organic Tomato Magic