Roasted Pepper and Tomato Soup Recipe

Roasted Pepper and Tomato Soup

4 servings

Roasting peppers takes a little time, but once it’s done, this cool, colorful soup can be made in a snap. If desired, roast the peppers a day or two ahead and keep refrigerated.

¼ cup finely chopped red onion
2 Tbs. chopped cilantro
1 Tbs. minced jalapeño pepper, optional
¼ tsp. salt
1 cucumber, quartered lengthwise, seeded and diced
3 medium red bell peppers
2 ½ cups tomato juice or mixed vegetable juice
2 cloves garlic, peeled
2 Tbs. vegetable oil
2 Tbs. cider vinegar
¼ tsp. freshly ground pepper
Lime wedges for serving
1 large avocado, diced

Preheat broiler. Place peppers on broiler pan and roast, turning often, until charred all over, about 15 minutes. Transfer to paper bag; let cool 5 minutes. Rub charred skins off with your fingers. Wipe last bits of skin off with paper towels (dont worry if a little remains). Discard cores and seeds.
While peppers are roasting, prepare garnish and combine in medium bowl.
In food processor or blender, combine roasted peppers, tomato juice, garlic, oil, vinegar, salt and pepper; process at high speed until smooth. Refrigerate until ready to serve.
Divide soup among bowls. Spoon garnish on top and serve with lime wedges.