Chilled Roasted Pepper and Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 medium-size red bell peppers |
2 1/2 cups vegetable juice |
2 garlic cloves, chopped |
2 tablespoons vegetable oil |
2 tablespoons cider vinegar |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 large avocado, chopped |
1 cucumber, seeded and chopped |
1/4 purple onion, chopped |
2 tablespoons chopped fresh cilantro |
1 jalapeño pepper, seeded and minced (optional) |
lime wedges (optional) |
Directions:
1. Broil peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
3. Process peppers, vegetable juice, and next 5 ingredients until smooth; chill. Serve with avocado, next 3 ingredients, and, if desired, minced jalapeño and lime wedges.
4. Note: For testing purposes only, we used V-8 juice for vegetable juice.
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