ROASTED RED PEPPER AND TOMATO SOUP
4meaty red bell peppers, roasted peeled coared and seeded
2 citalian canned tomatoes seeded and drained
3 Tbspolive oil
2 clovegarlic peeled and finely minced
3 clow fat chicken stock
to tastesalt and freshley ground pepper
·paper thin lemon slices
How to Make ROASTED RED PEPPER AND TOMATO SOUP
- Puree three of the peppers and all of the tomatoes in a food processor. Blend until finely textured, but not completely smooth. Cut the remaining pepper into julienne strips, Set aside.
- Gently heat the olive oil and garlic. When the garlic releases it's fragrance, about 2 minutes stir in the pureed pepper and tomato mixture. Add the chicken stock bring to a boil and add julienne pepper strips simmer for 15 minutes. Season with salt and pepper to taste.
- Let the soup cool then cover and chill in the refrigerator. To serve ladle the soup into bowls. Float basil leaves and lemon slices in each bowl. server 4